There are dishes that arise from the harmonious encounter of simple yet complementary ingredients. Cavatelli with cuttlefish, peas, and EVO oil represent one of these perfect balances: the delicacy of the sea meets the sweetness of the earth, creating a well-rounded and enveloping taste.
A recipe that speaks of Mediterranean tradition, where every element has a precise role. And, as always, it is *quality extra virgin olive oil* that makes the real difference.
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## 🌿 Ingredients (for 4 people)
- 500 g of cavatelli Colli Borbonici®
- 500 g of fresh cuttlefish (cleaned)
- 200 g of peas (fresh or frozen)
- 1/2 onion or 1 shallot
- 1 glass of dry white wine
- 100 ml of tomato passata (optional)
- Fresh parsley to taste
- Salt and pepper to taste
- Colli Borbonici® extra virgin olive oil
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## 👨🍳 Preparation
1. *Prepare the cuttlefish*
Cut the cuttlefish into thin strips. If they are very fresh, they will be tender and cook quickly.
2. *Delicate soffritto*
In a large pan, brown chopped onion or shallot with a generous drizzle of *Colli Borbonici® EVO oil*.
3. *Cooking the cuttlefish*
Add the cuttlefish and cook over medium heat. After a few minutes, deglaze with white wine and let it evaporate.
4. *Peas and sauce base*
Add the peas and, if you want a more enveloping note, add the tomato passata. Cook for about 15-20 minutes, until you get a soft and fragrant sauce.
5. *Cooking the cavatelli*
Cook the cavatelli in salted water, draining them al dente.
6. *Final mantecatura*
Sauté the pasta in the sauce, adding a drizzle of raw EVO oil to enhance all the flavors.
7. *Finishing*
Complete with fresh chopped parsley and a grind of pepper.
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## 💡 The secret of the dish? EVO oil
In a recipe that combines sea and land, oil is the element that harmonizes everything.
A quality extra virgin olive oil, like that of Colli Borbonici®:
- enhances the natural sweetness of peas
- enhances the delicacy of cuttlefish
- gives balance and roundness to the dish
👉 It is the final touch that transforms a traditional recipe into a refined experience.
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## 🌊 Mediterranean tradition
This dish recalls Italian coastal cuisines, where the combination of fish and legumes is an ancient custom.
Cuttlefish, a humble but flavorful ingredient, meets peas creating a natural contrast that speaks of:
- seasonality
- simplicity
- authenticity
Values that are also at the heart of the Colli Borbonici® philosophy.
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## 🍷 Recommended pairing
Perfect with a fresh and slightly aromatic white wine, such as:
- Greco di Tufo
- Fiano di Avellino
Both capable of supporting the structure of the dish without overpowering its aromas.
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## ✨ Conclusion
Cavatelli with cuttlefish, peas, and EVO oil are proof that the best cuisine comes from balance.
A few well-chosen ingredients, and a great ally: an extra virgin olive oil capable of uniting everything harmoniously.