Cavatelli in a Vegan Brown Butter Sauce with Roy Elam | Making It Butter & Vegan | Miyoko’s Creamery

You can never go wrong with fresh pasta and veggies! In this episode, Chef Roy Elam of Donna Jean shows us how to make cavatelli by-hand using Miyoko’s European Style Cultured Vegan Butter. Not only is it a fun dish to make, but it’s even more fun to eat! ___ PURCHASE MIYOKO’S here: https://miyokos.com/?utm_campaign=veg... FULL RECIPE is at: https://miyokos.com/blogs/recipes/roy... FOLLOW us on Instagram:   / miyokoscreamery   FOLLOW us on Facebook:   / miyokoscreamery   ___ TRY IT YOURSELF! Fresh Handmade Cavatelli with Tokyo Turnips, Tatsoi, and Fried Sage in a Brown Butter Sauce Serves: 8 Prep time: 2 hours and 15 minutes (30 minutes for resting the dough) Cook time: 20 minutes Ingredients: For the Roasted Turnips: 4-5 turnips 2 tsp. of olive oil For the Pomegranate Molasses: 1 quart of pomegranate juice ½ cup of sugar 2 tbsp. of lemon juice For the Pasta: 300g (about 1¾ cups + 2 tbsp) of semolina, whole wheat, or all-purpose flour 150g (about 5/8 cups) of warm filtered water 9g (about 1 ½ tsp.) of sea salt For the Sage Brown Butter Sauce (per serving): 2 tbsp. of Miyoko’s European Style Cultured Vegan Butter 2-3 sage leaves ½-1 cup of roasted turnips Handful of tatsoi or spinach Squeeze of lemon juice Sprinkle of sea salt For Assembling the Dish Sprinkle of ground aleppo chili flakes Toasted hazelnuts Steps: Roast the turnips in advance following the directions below. Preheat the oven to 450° F. Wash and cut the turnips in half lengthwise. Line a baking sheet with olive oil then arrange the cut turnips face down. Place the baking sheet into the oven and roast the turnips for 8-15 minutes or until golden brown. Make the pomegranate molasses in advance following the directions below: In a bowl, whisk the pomegranate juice, lemon juice, and sugar together. Pour the mixture into a saucepan over medium heat. Once sugar has dissolved, reduce the heat and simmer for an hour. Allow to cool then transfer to a container for storage. 1. Make the Dough Dissolve the sea salt into the warm water. Mound the flour on a table and use your hand to form a well in the center. Carefully pour the water into the center. With a fork, mix the water into the flour until a paste is formed. Cut the dough until a shaggy mass has formed and knead with your hands. Begin to form the dough into a ball by kneading in a circular motion until the dough is smooth. Test the elasticity of the dough by poking it with your fingers. Wrap the dough tightly in plastic and allow it to rest for at least 30 minutes before using. 2. Shape the Cavatelli Using a knife, cut a small piece of dough from the ball. On a dry table, roll the pasta dough into thin ropes and use your bench scraper to cut 1 inch pieces of dough. Form the noodles by using 3 fingers to roll them across a gnocchi board. Once the pasta is formed, place them on a semolina-lined sheet tray. Lightly dust the pasta with flour. Continue this process until the entire dough ball has been formed into cavatelli. 3. Prepare the Pasta Bring a large pot of water to a boil. Once the water is boiling, add your pasta to the water. Once the pasta has been added to the pot, cover it with a lid and bring the water to a rolling boil. Cook the pasta for 2-3 minutes for large batches and 1-2 minutes for smaller batches. While the pasta is boiling, preheat a frying pan to medium-high heat and add the butter. Once the butter has melted, add the sage leaves and allow them to fry in the butter as it browns. Once the butter has browned, strain your pasta and add it to the butter sauce immediately with about 1 oz (about 2 tbsp.) of pasta water. Add in the turnips, tat soi, lemon juice, and sea salt. Stir the ingredients together and cook until the pasta is coated in the sauce and the tat soi has wilted. 4. Assemble the Dish Remove the pan from the heat and plate the pasta. Sprinkle on the crushed aleppo chili flakes and toasted hazelnuts. Drizzle the pomegranate molasses on top of the pasta and serve. ___ Featuring Roy Elam (@royelam) | Donna Jean (@donnajeanofficial) Director: Corinne Rapone Producer: Megan Thompson Editor: Carla Roda Director of Photography: Alexander Yellen 2nd Camera: Alejandro Olmedo Production Assistant: Nate Bartoshuk Motion Graphics: Ignacio Lidejover Color: Michael Woloson Graphics by Riser Design Special thanks to Crafted Kitchen Created by Asher Brown + Pollution TV