Ziti lardiati

Ziti lardiati are a typical dish of Neapolitan cuisine, and I want to show you how to prepare this rich and flavorful recipe.

Ingredients

• 500 g of ziti (or your preferred long pasta)
• 200 g of Colonnata lard, cut into small cubes
• 1 large onion, finely chopped
• 300 g of peeled tomatoes
• Grated Pecorino Romano, to taste
• Salt and pepper, to taste
• Extra virgin olive oil
• Fresh basil (optional)

Preparation

1. Bring a pot of salted water to a boil and cook the ziti until al dente.
2. Meanwhile, in a large frying pan, sauté the chopped onion in a bit of olive oil until it becomes transparent.
3. Add the lard cubes and let them brown until they release their fat and become slightly crispy.
4. Pour the peeled tomatoes into the pan and crush them with a wooden spoon. Let the sauce cook for about 10-15 minutes, until it thickens. If you like, you can add hand-torn fresh basil at the end of cooking.
5. Drain the al dente pasta and transfer it to the pan with the sauce. Sauté the ziti with the lard sauce for a minute or two, so that the pasta absorbs all the flavors.
6. Serve the Ziti lardiati piping hot, sprinkling with plenty of grated Pecorino Romano and a pinch of black pepper.

If you want to add a more Italian touch to dishes from other cuisines, I recommend using quality ingredients such as extra virgin olive oil or DOC Italian cheeses to enhance your recipes, always keeping an eye on tradition. Enjoy your meal!