Zite N°10

in the Genovese Style

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250 g Rummo Zite N°10
250 g beef cuts adapted to stewing
500 g sweet onion
100 g carrots
100 g celery
100 ml white wine
100 ml extra virgin olive oil
80 g parmesan cheese, grated
1 bay leaf
Pepper, to taste
Salt, as needed


In preparation, clean and roughly dice the celery and carrots. Slice the onions and set them aside. Cut the meat into large chunks. Sauté the celery and carrots in a heavy (preferably cast iron) pot until tender, add the meat and stir, cooking for a few minutes. Turn up the heat, and deglaze with white wine, allowing the alcohol to evaporate. Lower the flame and add the onions, bay leaves and salt to taste. Cover and let cook for at least 4 hours, stirring every 30 minutes. When it’s time to prepare the pasta, break the Zite in three and cook them for 6 minutes in abundant salted, boiling water. Transfer the sauce into a wide shallow pan, and begin sautéing, using a wooden spoon to break up the meat. Remove the pasta, still “al dente,” directly into the pan with the sauce. Add some cooking water and sauté, completing the cooking of the pasta for 3 minutes. Turn off the flame, add a generous quantity of grated parmesan and stir. Remove the bay leaf and serve topped with additional grated parmesan, to taste.