Cavatelli, n'duja, tomatoes and aged ricotta | Francesco Mazzei
I’ve worked in restaurants all over the world from Rome to London via Bangkok, I’ve learnt under some great chefs and have run restaurants of all types. But to this day, what really gets my heart...
Ingredients
- 60 gr n’duja
- 250 ml tomato sauce
- 50 gr aged ricotta
- 2 tsp extra virgin olive oil
- basil leaves
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