The beggar of the Matera mountains is a "poor" sausage, as it is produced starting from the less valuable cuts but rich in taste. After a short seasoning, it is eaten in slices, with good homemade bread, but tradition also uses it as an ingredient of the "red sauce", with which it is used to season homemade pasta like these magnificent cavatelli
- 350 g cavatelli
- 250 g tomato sauce
- 200 g "pezzente"
- grated pecorino
- extra virgin olive oil
For the recipe for cavatelli "del pezzente", after peeling and reducing the "pezzente" into cubes, fry them in a crock pot with a drizzle of extra virgin olive oil, chopped onion and a bay leaf. After about 5 ', add the tomato puree, salt, pepper and cook for 5' before adding the boiled cavatelli to the sauce, drained al dente that, in the sauce, will complete the cooking.
At the end, add plenty of grated pecorino and bring it immediately to the table, very hot, accompanied by other grated cheese.
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