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Cavatelli with Asiago Oat Crumbs

By • April 25, 2013 • 0 Comments

Cavatelli with Asiago Oat Crumbsby QueenSashy

WHO: QueenSashy is a self-professed cooking addict from New York City. WHAT: A unique pasta with customizable spice and a process that's mostly hands-off. HOW: Endure chill and bake times for the cheesy oat crumbs, then boil some pasta, and eat! WHY WE LOVE IT: This is a cookie dough experiment gone wrong, and we couldn't be happier for the kitchen disaster. You'll swear the crumb mixture tastes familiar, and you'll agree -- a dough once destined for cookies is a revelation on pasta.
Cavatelli with Asiago Oat Crumbs

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Before you start cooking, make some art.

Cavatelli with Asiago Oat Crumbs

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Then off the oats go to the processor...

Cavatelli with Asiago Oat Crumbs

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...to turn into this.

Cavatelli with Asiago Oat Crumbs

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Add a healthy amount of cheese, and an equally healthy amount of butter. (Hey, we didn't make any virtuous promises here.)

Cavatelli with Asiago Oat Crumbs

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Now get in there -- you'll want this to come together into a nice, uniform dough.

Cavatelli with Asiago Oat Crumbs

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If it looks like this, you've done well.

Cavatelli with Asiago Oat Crumbs

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Now pat into a disk -- or whatever shape you like, really. (Trapezoids are fair game.)

Cavatelli with Asiago Oat Crumbs

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Wrap with plastic, and chill in the fridge.

Cavatelli with Asiago Oat Crumbs

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After it's cool and holding together well, grate it onto a parchment-lined baking sheet.

Cavatelli with Asiago Oat Crumbs

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Spread them around a bit so every crumb can get toasty, and into the oven it goes!

Cavatelli with Asiago Oat Crumbs

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While that bakes, boil your pasta.

Cavatelli with Asiago Oat Crumbs

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Sahara desert, or finished oat crumbs?

Cavatelli with Asiago Oat Crumbs

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Crumbs! Break them apart and crumble with your hands.

Cavatelli with Asiago Oat Crumbs

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Then, sit down to this. Wine, optional.

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