{"id":38607,"date":"2024-03-11T16:24:59","date_gmt":"2024-03-11T15:24:59","guid":{"rendered":"https:\/\/www.pastarummo.it\/?p=38607"},"modified":"2024-03-28T17:40:00","modified_gmt":"2024-03-28T16:40:00","slug":"zite-n-10-with-neapolitan-ragu","status":"publish","type":"post","link":"https:\/\/www.pastarummo.it\/us\/recipes-us\/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.<br>Spread garlic, a few parsley leaves, salt and pepper also on the pork rind. Roll up and tie with string.<br>After 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.<br>Pour the veal, pork ribs and rind into the oven and sear on both sides. Add white wine and cook off the alcohol.<br>After 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.<br>Pierce the sausages with a knife and pour them into the oven with the rag\u00f9. Cook for 2 hours more with the lid on.<br>Once the rag\u00f9 is ready, remove from the heat and place the meat on a tray. Remove the string and slice the veal.<br>After 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.<br>Serve, 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\/us\/list\/recipes-us\/\">ALL RECIPES<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\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":38609,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[941],"tags":[],"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\/us\/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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