Cavatelli with burnt wheat and cacioricotta

Cavatelli with burnt wheat and cacioricotta is a dish that melds Apulian tradition. Burnt wheat, once a product of the poor cuisine of Southern Italy, is now appreciated for its unique and distinctive flavor. Here is the recipe:

Ingredients

• 320 g of cavatelli with burnt wheat
• 200 g of Apulian cacioricotta
• Extra virgin olive oil to taste
• Salt to taste
• Whole black pepper to taste

Preparation

1. Bring a large pot of salted water to a boil.
2. While the water is heating up, grate the cacioricotta and set it aside.
3. Once the water boils, cook the cavatelli with burnt wheat according to the package instructions, usually between 7 and 10 minutes. The cavatelli are ready when they float to the surface and have an al dente consistency.
4. Drain the cavatelli, but save some of the cooking water.
5. Heat a large pan and add a drizzle of extra virgin olive oil. Transfer the drained cavatelli to the pan and add a pinch of salt.
6. Add the grated cacioricotta and some of the reserved cooking water to obtain a cream that will coat the cavatelli.
7. Gently mix to blend everything together, adjusting the salt if necessary.
8. Serve the cavatelli immediately, garnishing with lightly crushed black peppercorns to enhance the aroma.

Curiosity

This dish combines the rustic nature of cavatelli with burnt wheat with the creaminess and freshness of cacioricotta, a typical cheese from Southern Italy that is often used in many traditional recipes.