ZITI WITH NEAPOLITAN SAUCE
Prepare a first course with Neapolitan ragù with cherry tomato puree
INGREDIENTS FOR 4 PEOPLE
- 2 Organic Cherry Tomato Puree
- 1 Onion
- 400g Beef cut into slices
- 30g Pecorino romano chopped
- 1 Sprinkle of mature parmesan cheese
- Extra virgin olive oil to taste
- White cooking wine to taste
- Garlic to taste
- Fresh parsley to taste
- Twine for food use
Turn gently. The bread will absorb the tomato and crumble until it reaches a creamy consistency. Remove the garlic and serve.
Prepare the chops, carefully laying out the slices of beef and stuffing them with pieces of pecorino romano, small quantities of thinly sliced garlic, chopped parsley and a sprinkling of pepper.
Roll up tightly and tie with food twine.
For the ragù, slowly brown the onion in a pan of oil, allowing it to brown slightly, add the chops, brown well, add the wine and, when it has evaporated well, add tomato puree and salt.
Bring to a high temperature and then lower the heat to minimum, cover with the lid and simmer for at least 6 hours, stirring occasionally.
Once ready, remove the string, boil the broken ziti, add to the ragù and serve with a generous sprinkling of parmesan.
