Ziti, Garofalo – 500g

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This pasta has an elongated tubular shape and is hollow in the centre. Ziti are an ideal speciality for thick and full-bodied sauces. Thanks to their generous consistency and to the rough and bronze-drawn surface, Garofalo Ziti adhere to sauces, releasing unique sensations on the palate. Try them in timbales and baked dishes.

Ziti alla Genovese

This is widespread and appreciated by everyone recipe. A traditional recipe from Naples which despite its name, it is unknown in the Ligurian capital. The rich tomato-free ragu, prepared with lots of onions turning into a delicious puree when cooked, is highly flavoursome.

The first secret to a perfect Genovese is to use the right ingredients. A few ingredients but it is important to use just them and respect the right balance between meat and vegetables.The second secret is long cooking: the longer the Genovese meat cooks the better it is. Keep the heat very low and let it go as much as possible. The third secret is the fat: to make Genovese Ziti, the meat must be fat and greasy.


·         500 g beef for stew

·         500 g pork (shoulder, belly or other fatty stewing cuts)

·         3 carrots

·         1 kg copper onions

·         1 tsp dried oregano

·         Extra virgin olive oil, to taste

·         Salt, to taste

·         200ml dry white wine.

Step 1: First, start by preparing the meat: put it in a bowl and cover it with extra virgin olive oil, oregano and a pinch of salt, massage and leave to rest.

Step 2: In the meantime, cut the onions: first in half and then into slices. Cut the carrots into small cubes. At this point take the pot and cover the bottom with the oil (abundant). proceed by adding the carrots and onions first and, after a few minutes, the meat.

Step 3: Salt lightly, add a little more oregano and blend with the white wine. When the wine has evaporated, add about 2 litres of hot water, and salt again. Cook over very low heat.

Step 4: The bulk of the preparation is done: now you just have to let it cook for at least 5 hours, checking frequently. The dish is ready when all the liquids have evaporated, the meat has been frayed and mixed with the onions and everything will have a dark colour and a thick, creamy consistency.

Step 5: When the Genovese is ready, you can choose whether to let it rest for a few hours (recommended to ensure that the meat juices are distributed well) or use it immediately.

Step 6: Prepare the pasta: break the Ziti into three parts and cook them in boiling water. When they are ready, drain them and dress them with the Genovese meat and sauce.

Buon Appetito!

Weight 0.5 kg


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Ziti, Garofalo – 500g

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