Great Plates: Cavatelli and Wurst

Photography by Dave Bryce / Story by Keith Recker / Recipe, food and styling by Rafael Vencio / Dinnerware courtesy of Revol

Turning porcelain and stoneware into objects that are not only useful but also beautiful is an art that has been with us for centuries. The world’s great plate makers are not stuck in history, though: they are listening carefully to what we want in terms of ease, functionality, and mood. We explored some of the most stunning plate designs with Rafael Vencio, stylist, cook, urban farmer, and TABLE contributor.

Revol designed this classic-of-the-future dinnerware with high edges for less risky eating in the television room. Its gorgeous, earthy palette suggested a game-day sort of meal to Rafael, who paired Della Terra’s cavatelli salsiccia with Polish wurst and simple roasted vegetables. His sour cream, horseradish, and mustard condiment are not to be missed.

Wursts are deeply regionalized and have many varieties, essentially, it’s just a sausage. I prefer smoked types that are made with pork and spices such as fennel. The drier the meat, the less fat content, and can potentially dry out when grilled or cooked. I like the drier types which have a pronounced rich and meaty flavor.

4 oz hot fennel sausage

2 tbsp butter

1 tbsp apple cider vinegar

1 cup chicken stock

1 fresh sage sprig

1 tbsp honey

1/2 cup roasted butternut squash, ½-inch diced

4 oz cavatelli

2 tbsp Parmesan

Cook sausage in butter over medium-high heat, breaking it up as you go, until sausage browns and color develops on pan. Deglaze pan with apple cider vinegar, scraping up bits from the pan. Add chicken stock, sage, honey, and roasted squash to pan. Reduce by half, and taste for salt. Add cooked pasta, along with 2 tablespoons of pasta cooking water. Toss pasta with sauce and 1 tablespoon of Parmesan over high heat. Plate and garnish with rest of Parmesan and fresh sage.

Mustard condiment:

½ cup whole grain mustard

½ cup spicy brown mustard

½ cup sour cream

2 tbsp Worcestershire

2 tbsp fresh horseradish

1 tbsp chopped dill

1 lemon, juice and zest

Pan-seared vegetables:

Baby carrots

Asparagus

Mushrooms, shiitake or shimenji

Toss with some olive oil until lightly coated and season with salt and fresh ground black pepper. Sear on pan or griddle, and char the vegetables hard for some strong roasted flavor.