Larded Ziti

Larded Ziti 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 the long pasta of your choice)
• 200 g of lardo di colonnata 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 skillet, sauté the finely chopped onion in a little oil until it becomes translucent.
3. Add the lardo cubes and let them brown until they release their fat and become slightly crispy.
4. Pour the peeled tomatoes into the skillet and crush them with a wooden spoon. Let the sauce cook for about 10-15 minutes, until it thickens. If desired, at the end of cooking, you can add some fresh basil torn by hand.
5. Drain the al dente pasta and transfer it to the skillet with the sauce. Toss the ziti with the lardo sauce for a minute or two, so that the pasta absorbs all the flavors.
6. Serve the Larded Ziti hot, sprinkled 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 like extra virgin olive oil or Italian DOC cheeses to enrich your recipes, always keeping an eye on tradition. Enjoy your meal!