Cavatelli 120gr

Pork sauce 120gr

Provola cheese 30gr

  • 1 POT
  • 1 PAN
  • 1 COLANDER
  • 1 LARGE SPOON
  • 1 LADLE
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Cavatelli with pork sauce and provola cheese
Cavatelli with pork sauce and provola cheese

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£10.00

Summary
    Starters

    Cavatelli with pork sauce and provola cheese

    Cooking time 15 min

    History

    Cavatelli is a very popular pasta of all over south of Italy.
    Originally, many years ago, these were born in Molise, but they later become popular also in Puglia, Campania, Basilicata, Sicilia and Calabria. Cavatelli is a pasta made only with water and durum wheat semolina. They display an elongated shape with a hollow inside. This characteristic hollow gives the name to the pasta, as “cavato” means “empty inside”. Cavatelli is a versatile type of pasta. You can mix them with tomato sauce or with vegetable ragout or with meat sauce, for example. Here, you find a traditional Calabrian recipe where the sauce is made up with pork and Provola, a very popular cheese belonging to the spun paste cheese category.
    The spun pasta means a special technique, also known as stretched-curd, to make Italian cheese. Provola is produced across the region throughout the year, raw whole cow's milk is used, even though you can sometimes find Provola made with the milk of one of the most ancient italian cow race: Vacca Podolica. The flavour of cheese is sweet like the milk.

    £10.00
    £5.00 per meal
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    from: 01/Jan
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    • Ingredients
    • Making of
    • Nutrition

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      Remember that you will cook this recipe at home and that ingredients are subject to natural variation hence nutritional information is approximated.
    Cavatelli with pork sauce and provola cheese
    Difficulty: easy
    Preparation Time: 15
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