Let’s prepare lardiated broken ziti, a symbol of Campania cuisine

If you are looking for a tasty first course, don't miss this recipe from Campania: ziti lardiati!

Pasta first courses are perhaps among the most characteristic of the entire Campania region. Among these are ziti lardiati, also known as ziti allardati, perhaps not very well known but certainly worth trying. They are called this because the recipe involves adding pork lard to a simple tomato sauce. The peculiarity of this dish is that the ziti, instead of being used whole as is usual when preparing baked pasta, are broken into four parts so that they can better collect the sauce.

The result is something truly sensational and, although it is a quick and easy recipe, it will win over everyone. It is in fact a dish with a robust flavor made even tastier by the final presence of pecorino . In short, there are no excuses not to try this typical product!

How to prepare the ziti lardiati recipe

1. Start by finely chopping the onion and preparing a fine mixture of lard.
2. Brown the onion and lard in a pan with oil until they are tender, then add the peeled tomatoes crushed with a fork. Season with salt, flavor with fresh basil and leave to cook for 30 minutes , stirring occasionally.
3. Then break the ziti into four and cook them in plenty of salted water for the time indicated on the package.
4. Once ready, drain them and sauté them directly in the pan with the sauce.
5. Distribute on plates and complete with a generous sprinkling of grated pecorino .

As you can see, lardiata is a really simple first course. If you also love these recipes then we recommend you also try the classictomato pasta .

storage

The lardiated ziti can be kept in the refrigerator for a couple of days . We recommend heating them in a pan before consuming them.

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