ItalianNeapolitan
Ziti with Tuna Genovese Sauce
by Chef in Camicia · 306K subscribers on YouTube
Ziti with tuna genovese is a first course typical of Naples, originally made with a meat and onion sauce. Today Nick prepared a seafood version: ziti with tuna genovese! Try it.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1h
- Servings
- 4
- Difficulty
- medium
Ingredients
8 items- 2 pcsMontoro Onionslarge
- Basilto taste
- 300 gVentresca di Tonnotuna belly
- Saltto taste
- Pepperto taste
- 350 gZiti
- Provolone del Monacograted, to taste
- Red Wine Vinegara drizzle
Method
- Cook the Montoro onions slowly in a pan with a little water and some basil, without browning them.
- Add the ventresca tuna (tuna belly) and cook for about 30 minutes, until tender.
- Season with salt and pepper, then remove any pieces of hard fat that have released their flavor.
- Break the ziti pasta into shorter pieces by hand.
- Serve the sauce over the broken ziti, finishing with grated Provolone del Monaco cheese, fresh basil, and a drizzle of red wine vinegar.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
