ItalianNeapolitan
Rigatoni Lardiati
by Gambero Rosso · 452K subscribers on YouTube
A classic Neapolitan pasta dish with tomato sauce and lardo in various consistencies, prepared by chef Giorgione.
- Difficulty
- medium
Ingredients
10 items- LardoUsed both in the battuto and as thin slices for finishing
- TomatoPreferably ripe tomatoes or good-quality canned tomato sauce
- RigatoniAbout 100 g per person
- Chili PepperGenerous amount, to taste
- GarlicTo taste
- SageFresh leaves
- RosemaryFresh sprigs
- Fennel FrondsWild fennel greens
- Coarse SaltFor seasoning the lardo slices
- Olive OilExtra virgin olive oil
Method
- Prepare the battuto: finely chop lardo, garlic, sage, rosemary, and fennel greens together.
- Add chili pepper and olive oil to the battuto.
- Bring a large pot of salted water to a boil and cook the rigatoni until al dente (about 12-13 minutes).
- Meanwhile, in a large pan, sauté the battuto over medium heat until fragrant.
- Add the tomato sauce and let it simmer until slightly thickened.
- Cut the remaining lardo into thin slices and season with coarse salt.
- Drain the pasta and add it to the pan with the sauce. Toss well.
- Plate the pasta and top with the salted lardo slices. Serve immediately, allowing the lardo to soften from the heat.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
