Ingredients and preparation for 4 people
Mix the ingredients together and work them until obtaining a dry, dense dough. Let stand for about 30 minutes. Take small amounts of dough and roll, forming cylinders that are not too thin. Divide them into one inch pieces and apply light pressure with your fingers to form cavatelli.
Ragu ‘nduja sauce
100 g of ‘nduja of Spilinga, 40 g of finely chopped Tropea red onion, a clove of garlic, 20 g of EV Olive Oil, 12 basil leaves, 200 g cherry tomatoes, salt.
Sauté in a casserole dish the garlic and onion in the oil. Add the basil leaves, the ‘nduja and tomatoes. Season with salt and cook slowly over low heat for 30 minutes.
300 grams of eggplant/aubergine, 1 g of oregano, one clove of garlic, 20 g of EV Olive Oil, 6 basil leaves.
Bake aubergine in the oven at 160° C for about 50 minutes, then recover the pulp and squeeze it slightly to release the water. Blend it with all the other ingredients until it becomes a smooth, homogeneous cream.
Composition of the dish
At the base of the pot pour the basil pesto, then the cream of aubergine and on top, lay the cavatelli with ragu ‘nduja sauce, complete with a garnish of ‘nduja, a few leaves of basil and fried eggplant peel.