Charred Sungold and Masa Cavatelli with Smoked Almond Crema

Introduction

Out here on the coast, al dente means a true celebration of toothsome texture and sun-drenched produce. We are marrying traditional durum semolina with a touch of heirloom masa to make firm, ridged cavatelli, tossed with blistering Sungolds, sweet charred Jimmy Nardello peppers, and a velvety smoked almond crema. It is golden-hour California on a plate.

Ingredients

• 1 1/2 cups durum wheat semolina flour
• 1/2 cup stoneground heirloom yellow masa harina
• 3/4 cup warm water
• 1/2 tsp fine sea salt
• 1 cup raw Marcona almonds, soaked in boiling water for 30 minutes and drained
• 3 tbsp Sonoma extra-virgin olive oil, divided
• 1 tbsp fresh verjus or Meyer lemon juice
• 1/2 tsp smoked sea salt
• 1/2 cup filtered water for blending
• 2 cups ripe Sungold cherry tomatoes
• 2 Jimmy Nardello peppers, seeded and sliced into thin rings
• 1 young nopal paddle, trimmed, charred, and cut into tender bite-sized strips
• 3 cloves garlic, thinly shaved
• 2 tbsp fresh epazote or torn California sweet basil
• 1 tbsp toasted pepitas
• Flaky sea salt and fresh cracked pepper to finish

Instructions

1. Whisk together the semolina, masa harina, and fine sea salt in a large bowl, then gradually stream in warm water, kneading by hand for 8 to 10 minutes until you achieve a smooth, elastic dough; wrap tightly and rest at room temperature for 30 minutes.
2. Blend the soaked almonds, 1 tablespoon olive oil, verjus, smoked sea salt, and filtered water on high speed until completely silky and velvety to create your smoked almond crema; set aside.
3. Cut rested pasta dough into four portions, roll each into a pencil-thin rope, slice into 1/2-inch pieces, and firmly draw each nugget across a gnocchi board using your thumb to form ridged cavatelli with a distinct pocket.
4. Bring a large pot of heavily salted water to a rapid, rolling boil.
5. Heat the remaining 2 tablespoons olive oil in a wide cast-iron skillet over high heat; add Sungold tomatoes, Jimmy Nardellos, and nopal strips, searing for 4 minutes until blistered and charred, dropping in sliced garlic during the final minute.
6. Drop the cavatelli into the boiling water and cook for 3 to 4 minutes until buoyant yet decidedly al dente with a firm, chewy bite.
7. Transfer cavatelli directly into the blistering skillet using a spider skimmer, splashing in 1/3 cup of starchy pasta cooking water and swirling to glaze the pasta in tomato juices.
8. Remove from heat, swirl in the smoked almond crema, fold through epazote or basil, and serve immediately topped with toasted pepitas and flaky sea salt.

Plate this while the steam carries the scent of roasted chiles and sweet corn. Pour yourself a chilled Mendocino Vermentino, gather your friends around a sunlit patio table, and let the ocean breeze do the rest.

Emily