Grandpa's recipe
Cavatelli with ham rinds
A simple yet delicious dish, it combines some of Puglia's most traditional ingredients with cavatello, a traditional Apulian pasta shape that's perfect for scooping up any sauce.
Let's go shopping:
- oil to taste
- 1 onion
- tomato sauce or peeled tomatoes
- parsley to taste
- salt to taste
- ricotta marzotica to taste
- cavatelli
How to prepare it
Heat the oil in a saucepan and sauté the onion, then add the tomato sauce or peeled tomatoes and season with parsley and salt. Cook the cavatelli separately in plenty of salted water, drain, and toss with the sauce you've prepared. Serve hot, garnished with ricotta marzotica.
Enjoy your meal!
Recipe locations
Ricotta marzotica is a hard, salty cheese produced in Gioia del Colle (Bari), a dairy-producing town. This town also has much to offer historically, such as its castle built by Frederick II. It also boasts one of the region's most important archaeological parks, just a few kilometers from the town.