Cavatelli with Broccoli al Limone, Traditional Dish from Puglia
This is my original recipe for lemony Cavatelli and Broccoli — inspired from the original at Emilia’s Deli in Newark, New Jersey. It’s become my favorite (and my Dad loves it when I make it for him too!)
When I was starting my career right out of college, long before I ever became a travel writer, I worked in Newark, New Jersey. Newark was still a pretty rough city then, before changes came about.
Northern New Jersey embodies its immigrant heritage. It’s home to generations from across Latin America, Europe, and Asia. Urban cities like Newark, Bloomfield, Livingston, and the Oranges in Essex County are especially diverse.
This long history of diversity usually means good things in the pot and comforting aromas in the kitchen. Neighborhoods here have food that’s traditiona, authentic and so delicious!
The food was my favorite part about working in the city. There were (and still are) some incredible ethnic neighborhoods all around Newark— thinking of the largely Portuguese section known as Down Neck or Ironbound— with all its amazing food.
Newark alone has some crazy good food places from Korean-owned salad bars (lunch by the pound), dumpling shops, and southern soul food diners, to Portuguese paella and Italian cucina povera.
Lemony Cavatelli and Broccoli
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>>> Read more about the fascinating history of Newark’s Ironbound section.
But I’ll never forget the first time my co-workers took me to Emilia’s Deli, a tiny hole-in-the-wall eatery where guests would sit at communal wooden tables and shout out your order to Emilia Spalliero herself who was usually at the stove.
She’d ladle up your order and by the time you helped yourself to a soda or water from the fridge and chunk of fresh bread from the basket, your lunch was waiting for you to dive in.
There were usually two or three huge pots on the stove with dishes like pasta with red sauce, Italian wedding soup, or fish stew, with the specials of the day handwritten on a small board.
Emilia’s Deli, Newark, New Jersey. Photo credit: Tony Kurdzuk, Newark Star Ledger
But she always had Cavatelli and Broccoli. I’d never had this dish growing up so I tried it, (even though the dish originated near Puglia where my grandmother’s family is from. Pasta dishes with cavatelli and orecchiette are famous in that region.)
After I got married and moved away, I missed the dish so much I spent years perfecting the recipe from memory.
Sadly, Emilia’s Deli is now gone, replaced with condos, and Emilia herself has passed on. This is as close to her Cavatelli and Broccoli as I can remember, with perhaps a few more drops of lemon for good measure.
If you’ve never had Cavatelli and Broccoli, give it a try. I guarantee you’ve never had it like this. The soft broccoli and lemon combo coats the cavatelli for a comforting Italian dish. While you can use dry pasta, the frozen cavatelli in the frozen food section is much more authentic.
I thank Emilia from my heart for her gift of Italian cooking!
Ingredients
One head of fresh broccoli florets and stems peels and sliced thin
One medium yellow onion, diced
2-3 cloves of garlic, finely diced
Juice of one lemon
Pinch of red pepper flakes
12 oz bag frozen cavatelli
2 1/2 cups chicken stock
2 tsp cornstarch to thicken
Preparation
Put a pot of water on for pasta, and simmer water until sauté mixture is complete.
In a microwave-safe dish, add a few tablespoons of water to the broccoli and steam (loosely covered) on the Fresh Veggie setting, or on High for 4 to 5 minutes. You want the broccoli soft but still bright green (not al dente, or browned on the edges). Set aside.
Sauté the onion and garlic until soft. Add crushed red pepper to the mixture, if desired.
Add 2 cups of chicken stock to the pan, reserving 1/2 cup for the end. Add lemon juice and bring mixture to a boil then reduce to simmer.
Cook frozen cavatelli according to instructions.
About 2 minutes before cavatelli are finished cooking, add cornstarch to remaining 1/2 cup of chicken stock (make sure stock is cool, not hot) and whisk with a fork until smooth.
Add cornstarch mixture to chicken stock, bring to a slight boil to thicken and return to low simmer.
When cavatelli are done cooking, remove with a spider strainer one ladle at a time and add directly to the thickened chicken stock. Do not rinse the noodles with water! Stir cavatelli until coated.
Stir in steamed broccoli and cook entire mixture for several minutes over low heat and allow the flavors to meld. Drizzle with olive oil.
Top with grated cheese and/or crushed red pepper if desired.