{"id":38605,"date":"2024-03-11T16:18:39","date_gmt":"2024-03-11T15:18:39","guid":{"rendered":"https:\/\/www.pastarummo.it\/?p=38605"},"modified":"2024-03-28T16:52:30","modified_gmt":"2024-03-28T15:52:30","slug":"zite-n-10-with-neapolitan-ragu","status":"publish","type":"post","link":"https:\/\/www.pastarummo.it\/en\/recipes\/zite-n-10-with-neapolitan-ragu\/","title":{"rendered":"Zite No. 10"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"ZITE n\u00b0 10 con RAG\u00d9 alla NAPOLETANA\" width=\"1260\" height=\"709\" src=\"https:\/\/www.youtube.com\/embed\/WIdTQcOy9bE?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div class=\"wp-container-5 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-container-4 wp-block-columns\">\n<div class=\"wp-container-1 wp-block-column\">\n<h3 id=\"h-ingredients\">INGREDIENTS<\/h3>\n\n\n\n<p><strong>FOR 4 PEOPLE<\/strong><\/p>\n\n\n\n<p><em>500 g Zite No. 10 Rummo<br>1 kg veal brisket<br>3 pork ribs<br>3 sausages<br>150 g pork rind<br>75 g lard<br>75 olive oil<br>1,4 kg tomato pur\u00e9e<br>50 g tomato paste<br>1 onion<br>Basil, to taste<br>2 garlic cloves<br>1\/2 glass of white wine<br>40 g Parmigiano Reggiano<\/em><\/p>\n<\/div>\n\n\n\n<div class=\"wp-container-3 wp-block-column\">\n<h3 id=\"h-directions\">DIRECTIONS<\/h3>\n\n\n\n<p>After peeling and finely chopping the garlic, sprinkle it over the veal with some parsley leaves, salt, pepper and Parmigiano Reggiano. Roll it up and tie it up with a string.\nSpread garlic, a few parsley leaves, salt and pepper also on the pork rind. Roll up and tie with string.\nAfter finely chopping the onion, pour it into an oven dish large enough to hold the meat, add olive oil, lard and cook using a flame spreader. Let the onions wilt for a few minutes and set aside.\nPour the veal, pork ribs and rind into the oven and sear on both sides. Add white wine and cook off the alcohol.\nAfter adding unsalted boiling water to the tomato paste, pour it into the oven with the pur\u00e9e and 1.4 L of water. Add onions, basil and salt and cook for 2 hours on a low flame with the lid on.\nPierce the sausages with a knife and pour them into the oven with the rag\u00f9. Cook for 2 hours more with the lid on.\nOnce the rag\u00f9 is ready, remove from the heat and place the meat on a tray. Remove the string and slice the veal.\nAfter breaking the Zite in half, cook them in a pot of unsalted boiling water. Once they are cooked, drain them and pour them into a bowl, adding the rag\u00f9. Add a few basil leaves and stir to mix well.\nServe, adding a pinch of pepper and the meat as garnish. Buon appetito!<\/p>\n\n\n\n<div class=\"wp-container-2 wp-block-buttons\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link\" href=\"https:\/\/www.pastarummo.it\/en\/recipes\/\">ALL RECIPES<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<p><\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS FOR 4 PEOPLE 500 g Zite No. 10 Rummo1 kg veal brisket3 pork ribs3 sausages150 g pork rind75 g lard75 olive oil1,4 kg tomato pur\u00e9e50 g tomato paste1 onionBasil, to taste2 garlic cloves1\/2 glass of white wine40 g Parmigiano Reggiano DIRECTIONS After peeling and finely chopping the garlic, sprinkle it over the veal with [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":8,"featured_media":38610,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[255],"tags":[1904],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/03\/Master_Preview-1.jpg",1080,1080,false],"thumbnail":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/03\/Master_Preview-1.jpg",1080,1080,false],"medium":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/03\/Master_Preview-1.jpg",1080,1080,false],"medium_large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/03\/Master_Preview-1-768x768.jpg",768,768,true],"large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/03\/Master_Preview-1.jpg",1080,1080,false],"1536x1536":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/03\/Master_Preview-1.jpg",1080,1080,false],"2048x2048":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2024\/03\/Master_Preview-1.jpg",1080,1080,false]},"uagb_author_info":{"display_name":"davide","author_link":"https:\/\/www.pastarummo.it\/en\/author\/davide\/"},"uagb_comment_info":0,"uagb_excerpt":"INGREDIENTS FOR 4 PEOPLE 500 g Zite No. 10 Rummo1 kg veal brisket3 pork ribs3 sausages150 g pork rind75 g lard75 olive oil1,4 kg tomato pur\u00e9e50 g tomato paste1 onionBasil, to taste2 garlic cloves1\/2 glass of white wine40 g Parmigiano Reggiano DIRECTIONS After peeling and finely chopping the garlic, sprinkle it over the veal with&hellip;","yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v15.2.1 - 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