- Ziti 400 grams
- Thinly sliced lard 100 grams
- Golden onion 1
- Peeled tomatoes 400 grams
- Basil 1 bunch
- Grated pecorino romano cheese 80 grams
- Salt as much as is needed • 1 kcal
- Extra virgin olive oil as much as is needed
Ziti with lard (ziti lardiati) are a robust and tasty first course belonging to the peasant tradition of Campania (Italy). The term "lardiato", literally "with lard", indicates the addition of slices of lard to the tomato sauce which, very sweet and fragrant, will give this long shaped pasta, typical of Neapolitan cuisine, a unique and irresistible taste. Ziti have the appearance of an empty candle and before being boiled they must be broken in four, so that they capture all the seasoning. The final sprinkling of grated pecorino romano cheese, decidedly abundant, will give this dish the right flavor and creaminess. Simple and quick to prepare, ziti with lard will soon conquer you and your guests.
How to prepare ziti with lard
Peel the onion and chop it finely (1).
Sauté the onion in a pan with a drizzle of oil, then add the sliced lard (2) and brown for a few minutes.
Add the peeled tomatoes, season with the basil (3) and cook until the tomato sauce has shrunk.
Break the ziti into 4 parts and boil them in a pot with boiling salted water (4).
Drain the ziti al dente, pour them into a pan and sauté everything for a few minutes over high heat (5).
Distribute the pasta on individual plates, sprinkle with grated pecorino romano cheese and serve hot (6).
The advice is to prepare ziti with lard and enjoy them hot at the moment. In case there is something left, you can preserve them in the refrigerator, closed in a special airtight container, for 1-2 days.