Recipes

Moanalua High School Culinary Arts

Cavatelli with Zucchini and Sauteed Eggplant, Ewa Sweet Onion, and Kauai Shrimp with MacNut & Naked Cow Cheese Pesto

Yield: 4 Servings

  • Sautéed Shrimp, Eggplant, and Onion:
  • 8 Kaua`i shrimp, small pieces
  • 1 Eggplant, strips
  • 1 Ewa sweet onion, slivers
  • ¼ cup Butter
  • ½ cup Olive oil
  • T/T Salt
  • T/T Chilli flake
  • 1. Remove shells from shrimp and devein. Sauté shrimp heads in butter and ¼ c. oil until fully cooked. Sauté pieces until pink. Set aside.
    2. Sauté eggplant until soft. Add salt and chili flake.
    3. Sauté onions until caramelized. Add salt.
  • Zucchini:
  • 1 Zucchini
  • T/T Salt
  • Slice zucchini into strips. Boil in salted water then cool in ice bath or cool running water.
  • Semolina Cavatelli:
  • 1 cup Semolina flour
  • 1 cup All-Purpose flour
  • 3 oz. hot/tepid water
  • 1. Using a food processor, mix together semolina flour, all-purpose flour, and water until the mixture resembles breadcrumbs.
    2. Press mixture together in hands until it forms a ball. Knead the dough for 7–10 minutes on a cutting board until elastic. The dough should a slightly spring back when stretched apart and not break.
    3. Wrap in plastic wrap and set aside.
    4. Roll dough into a thin “snake.” Hand-crank through cavatelli maker.
    5. Boil for 5–10 minutes, or until cooked.
  • Naked Cow Cheese & Mac Nut Pesto:
  • 1 cup basil
  • ½ cup olive oil
  • ½ cup Naked Cow cheese
  • ½ cup cream cheese
  • ¼ cup macadamia nuts
  • 1 clove garlic
  • T/T Salt & pepper
  • Add ingredients to food processor and process until smooth. Add salt and pepper to taste.
Plating:
  • Toss cooked cavatelli, eggplant, onion, zucchini, and shrimp on low heat with a thin layer of pesto sauce. Garnish with shrimp drippings and shrimp heads.

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