Ingredients
- 8 ounces extra-virgin olive oil
- 2 tablespoons sliced garlic
- 8 ounces freshly sliced porcini mushrooms
- 6 to 8 ounces diced and blanched calabaza
- 1 pound cooked Espresso Cavatelli, recipe follows
- 1 1/2 cups light chicken stock
- 8 ounces butter
- 6 to 8 ounces fontina cheese, grated
- 1 orange, zested
- 2 tablespoons fresh chopped chives
- 16 leaves fresh arugula
- Kosher salt and freshly ground black pepper
Description
Food Network Invites You To Try This Andrea's Hand Cranked Coffee Cavatelli Recipe From Food Network Challenge.
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