Fossil Farms Cavatelli with Corn, Chanterelles, Tomatoes, and

Fossil Farms Cavatelli with Corn, Chanterelles, Tomatoes, and ‘Nduja Pork
This recipe is a perfect pasta course to highlight summer produce, most notably, Jersey sweet
corn and tomatoes. The ‘Nduja, made by Mosefund Mangalitsa Pork, ties everything together
with a good amount of heat and deep, rich pork flavor. This recipe comes together quickly, so
make sure you have all of your ingredients cut and ready to go.
Ingredients
1/3 lb. chanterelle mushrooms, cleaned
2 tbsp. olive oil
1 shallot, minced
½ lb. artisanal dried cavatelli pasta
2 ears Jersey sweet corn, shucked and cut off cob
1 cup heirloom cherry tomatoes, halved
1 tbsp. good quality butter
1 tbsp. Mosefund Mangalitsa ‘Nduja Pork (Can also be purchased at our Company Store)
½ cup fresh parsley, chopped
½ cup fresh basil, chopped
Grated fresh pecorino
Kosher salt & fresh pepper to taste
Directions
Bring pot of salted water to a rolling boil. Meanwhile, preheat a large sauté pan to medium-high.
The pan should be large enough to fit everything. Sauté chanterelles in olive oil until you have a
deep gold color. It is important for the pan to be hot or your mushrooms will steam, and not
brown. Add shucked corn and shallots and cook out for 3-4 minutes until corn is tender and
sweet. Drop pasta in the water and cook according to directions, reserving pasta water. Add
‘Nduja to the corn and mushrooms. Stir to break up the pork. Lower heat to medium-low and
incorporate hot cooked pasta to the pan. Add cherry tomatoes, butter, herbs, and some grated
cheese to the pan. Toss to incorporate everything. Take off heat and add a spoonful or two of
pasta water to loosen the sauce. Serve in bowls garnished with more fresh grated cheese, herbs,
and a drizzle of good quality olive oil.