The recipe for ziti lardiati, an abundant combination of flavor in the form of a traditional first course of Neapolitan cuisine
In this appointment of the cooking section we want to explain the recipe for greedy larded ziti.
It is a peasant tradition that the pig does not just throw away anything and in all the houses, even the Neapolitan ones, it was usual to preserve the animal's lard in salt. It was customary to consume it slowly, in colder periods, like ingredient of the tastiest and most delicious dishes.
The culinary tradition of Campania still boasts many, but which dish has lardo as the protagonist if not the ziti lardiati?
So, here are the i recipe steps.
Ingredients
- 320 gr Ziti
- 500 gr peeled tomatoes San Marzano
- 100 gr lard
- 1 coppered onion
- 50 gr Parmesan cheese
- 50 gr Pecorino
- a few basil leaves
- about 30 ml of extra virgin olive oil
- salt and pepper to taste
Prepare the sauce
Slice and cut into strips the lard, clean and chop the onion after having it cored. In a pan, make fry the onion with the bacon, add the basil and the San Marzano tomatoes, lightly crushed, in order to obtain a chopped and juicy pulp. Cook everything for about half an hour and a half and, when the sauce is ready, add salt and pepper to taste.
Prepare the ziti
Boil abundant salted water in a large pot and, as soon as it is boiling, cook the ziti for the time indicated on the package. Drain the pasta still al dente and mantecatela for about a minute in the sauce tomato with lard previously prepared. Add the parmesan and grated pecorino and, before serving, sprinkle each dish with a drizzle of extra-virgin olive oil decorating with some basil leaves.
