The Neapolitan larded pasta, a typical recipe from Naples, is a simple and fairly quick dish to prepare without pretensions other than bringing to the table a first course rich in flavor using a few simple but high-quality ingredients.
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Called Allardiata, it is prepared with Colonnata lard and Piennolo tomatoes and that’s it.
The secret of this dish is to properly flavor the tomatoes with the lard that has been finely chopped with a knife and voilà.
Below I leave you other Neapolitan recipes and then, right after the photo, we’ll discover how to prepare the Neapolitan allardiata.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian regional
- Region: Campania
- Seasonality: All seasons
Ingredients for Neapolitan larded pasta
- 14 oz rigatoni
- 2 1/2 cups San Marzano tomatoes (fresh)
- 4.6 oz Colonnata lard
- 1 clove garlic
- to taste salt
- to taste extra virgin olive oil
- 1 onion (small)
- to taste basil
- 1/2 cup Pecorino Romano (aged, grated)
Preparation Neapolitan larded pasta
1- To prepare the Neapolitan larded pasta, start by bringing plenty of salted water to a boil to cook the rigatoni.
2- In the meantime prepare the Neapolitan larded pasta by chopping the lard very finely, in other words mincing it with a knife after cutting it into small pieces.
Finely chop the onion.
3- In a pan with a drizzle of extra virgin olive oil melt the lard together with the garlic clove then add the onion.
Meanwhile put the pasta on to boil and follow the cooking time indicated on the package.4- At this point you will have already washed and cut the Piennolo tomatoes into pieces; add them to the lard mixture in the pan (if you like you can now add 1 chopped fresh chili).
Let the sauce cook for 10-12 minutes, adding one ladle of the pasta cooking water.
5- At this point drain the pasta al dente, add it to the pan and toss to coat and flavor; taste for salt and adjust if necessary.
6- Serve the Neapolitan allardiata on individual plates with torn basil leaves and a generous handful of grated Pecorino Romano.
Neapolitan larded pasta, tips
The Lard “Battuto”: Do not limit yourself to cutting the lard into cubes. For an authentic lardiata, the lard should be minced on a cutting board with a knife until reduced to a very fine paste (the consistency of a pomade). This way, during cooking it will melt completely creating a perfect emulsion with the tomato.
Choosing the Tomato: Tradition calls for Piennolo del Vesuvio cherry tomatoes, which have a bold and slightly acidic note that balances the fattiness of the lard. Alternatively, use good peeled tomatoes hand-crushed.
The Cheese: Pecorino Romano is a must, but add it only with the heat off. Its saltiness should contrast the sweetness of the lard, not be cooked into the sauce.
Pasta Shape: Mezzanelli or Pezzagoni (broken ziti) are the classic choice because they collect the sauce inside. Paccheri or calamarata also work excellently.
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Frequently Asked Questions (FAQ) Larded Pasta
What type of lard is best to use?
The ideal is a back lard aged and flavorful (such as Colonnata or Arnad, although the Campanian tradition uses local types).
Why should the lard be “battuto” (minced) and not just cut into cubes?
The secret of the lardiata is the emulsion. By mincing the lard with a knife until it becomes a pomade, it will melt completely into the soffritto, blending with the oil and tomato.
Should you add salt to the sauce?
Be careful: lard is already quite salty due to the curing with salt and spices, and the final Pecorino will add extra saltiness.
Pecorino or Parmesan?
The Neapolitan tradition calls for Pecorino Romano (or a Campanian aged pecorino). Parmesan would be too sweet.
