Deep in the heart of southern Italy, where vegetables and roots are revered, cavatelli is a faithful companion. Often called AOrecchie di preteA (priests ears) these rounded, ridged curves roll into a hollow shape built to hold thicker sauces alongside chunky, seasonal vegetables. Pair with turnip greens, rucola (Arugula) and ricotta, or sautAed garlic and broccoli.
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