If you are looking for a tasty first course do not miss this recipe from Campania: ziti lardiati!
The first pasta dishes are perhaps among the most characteristic of the whole Campania region. Among these are the ziti lardiati, also known as ziti allardiati, perhaps not very well known but certainly worth trying. They are called this because the recipe calls for adding pork lard to a simple tomato sauce. The peculiarity of this dish is that the ziti, instead of being used whole as is usually done when preparing baked pasta, are broken into four parts so that they can better collect the sauce.
The result is something truly sensational and, despite being a quick and easy recipe, it will conquer everyone. It is in fact a dish with a robust taste made even tastier by the final presence of pecorino . In short, there is no excuse not to try this typical product!
How to prepare the recipe for ziti lardiati
- Begin by finely chopping the onion and preparing a fine mixture of lard.
- Sauté the onion and lard in a pan with the oil until softened, then add the crushed tomatoes with a fork. Season with salt, season with fresh basil and cook for 30 minutes , stirring occasionally.
- Then break the ziti in four and put them to cook in abundant salted water for the time indicated on the package.
- Once ready, drain and toss directly in the pan with the sauce.
- Spread over the 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 that you also try the classictomato pasta .
Larded ziti can be kept in the refrigerator for a couple of days . We advise you to heat them in a pan before consuming them.
Riproduzione riservata © - WT
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