Mezzanelli lardiati

Ingredienti

• 350 g di mezzanelli Pastificio dei Campi
• 150 g high quality lard
• 350 g peeled tomatoes
• 40 g pecorino romano
• 40 g parmesean
• Basil or Italian parsley
• Extra-virgin olive oil
• Salt and pepper

Instructions

Finely slice the lard and lightly brown it in a pan with some oil. Add the chopped tomatoes and cook over high heat until the sauce has the right consistency. Taste for salt and pepper.
Break the mezzanelli into pieces about 10 centimeters long and cook them in plenty of salted water. Drain the pasta when al dente and mix with the sauce for a few minutes. Remove from the heat, add both grated cheeses and mix well. Finish the dish with a garnishing of basil or Italian parsley.

Note

This is a traditional Neapolitan recipe. Practically every family has their own version: some eat it ‘white’ without the tomatoes, some put garlic or onion, and some don’t add anything at all, just basil or Italian parsley. As you can see, this recipe is just one of the numerous possibilities for this dish.

Difficulty Level: easy Appreciation: Time for preparation: 10 minutes Cooking time: 20 minutes Share: 4 persons