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 small fluctuations that leave you hungering for more.
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