This pasta is made with a blend of cornbread flour, all purpose flour, ricotta cheese, salt and baking soda. The cornbread flour is exactly what it sounds like, we make cornbread, dry it, and grind it into a flour.
The cavatelli are sauced with a buttery combination of jalapeno, garlic, scallion, green olives and jumbo lump crabmeat. The addition of garlic roasted pork belly adds richness to the dish and a crackling crunchiness from the skin. A few leaves of miniature opal basil brighten the flavors and help pull everything together. Sweet, spicy, earthy, herbal, every bite is a little bit different and still equally good. It's those smal fluctuations that leaves you hungering for more.