Ziti neapolitan-style

Ziti neapolitan-style

Ziti al forno alla napoletana

The Collection
Alastair Hendy


Quantity Ingredient
300g minced beef
1 garlic clove, finely chopped
1 tablespoon parsley, chopped
25g parmesan, grated
2 eggs, lightly beaten
40g fresh breadcrumbs, soaked in a little milk for 5 minutes, then squeezed dry
oil, for frying
450g dried ziti
butter, for greasing
100g spicy neapolitan salami, sliced
350g fontina cheese or good mozzarella cheese
75g parmesan, grated
4 eggs, lightly beaten


Quantity Ingredient
4 tablespoons olive oil
1 onion, chopped
100g chicken livers, chopped
800g polpa di pomodoro or chunky passata
5 basil leaves


  1. Preheat the oven to 200ºC.
  2. To make the meatballs, mix together the minced beef, garlic, parsley, Parmesan, eggs and breadcrumbs in a bowl. Add salt and pepper and mix thoroughly. Use your hands to shape the mix into walnut-sized meatballs.
  3. Heat a little oil in a frying pan and fry the meatballs in batches for about 3 minutes until browned on all sides. Remove and drain on kitchen paper.
  4. To make the sauce, heat the olive oil in a clean pan and fry the onion until nearly transparent. Add the chicken livers and cook for another 3 minutes. Stir in the tomatoes, cover and simmer for 20 minutes over a low heat. Add the basil, salt and pepper and simmer for another 10 minutes.
  5. Meanwhile, cook the pasta in salted boiling water for 5–7 minutes, or until al dente, and drain. Toss with some of the sauce so that the pasta is coated.
  6. Lightly butter a 20 x 25cm baking dish with sides 7.5cm deep. Spread a layer of sauce over the bottom, then add a layer of pasta. Arrange some salami, some of the meatballs and slices of Fontina or mozzarella cheese on top. Cover with some more sauce and a sprinkling of Parmesan. Repeat this sequence until all the ingredients are used. When you reach the final layer of Fontina or mozzarella cheese, pour on the beaten eggs which will bind the pasta together. Finish with a layer of sauce and Parmesan.
  7. Bake for 25 minutes. When cooked, let the dish stand for 5 minutes before dividing it into portions with a knife and serving.

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