Longobardi

Classic recipes

Want to prepare delicious meals for your family or your friends? We suggest you our recipes of the Neapolitan tradition. Pick your favorite and have fun in the kitchen.

Recipe with Tomatopuree

The authentic Neapolitan ragù

ragu napoletano

Preparation

Make strips of 50g of ham and bacon, and put it with some parsley and pepper into to slice of beef before ting it up. On a chopping board mince the rest of ham, bacon, lard, parsley and garlic. Chop the onions finely. Put an oval pan on a law flame and pour the olive oil, lard, onions and stir it constantly. When the onions begin to brown, pour the mixture you’ve already minced, raise the flam and add the meat stirring it just to get it uniformly browned. Then lower the flame, pour the wine slowly till it’s consumed and when only rich remains in the pan. Pour tomato paste (diluted in ½ of glass of water) and let it brown, stirring it continuously till you get a dark red tomato. Now add the bottle of Longobardi tomato sauce and the salt. If you can, prepare “ragù” the day before in order to mix well all smells.

  • Ingredients

  • 1,5 kg of first cut of beef

  • olive oil

  • 75g of homemade lard

  • 100g of bacon

  • 100g of ham

  • 2 cloves of garlic

  • 450 g of onions

  • ¼ l. of dry red wine

  • 250g of tomato paste

  • 1 bottle of Longobardi tomato sauce (700g)

  • a big bunch parsley


Recipe with Chopped tomatoes

Bucatini alla pizzaiola

ragu napoletano

Preparation

Make the “pizzaiola” sauce making the garlic brown with olive oil and adding Longobardi Chopped Tomatoes. Then add a pinch of oregano, salt, pepper and finally parsley. While letting cook the sauce on a law flame, boil bucatini. When they are cooked, put some sauce on it with grated parmesan cheese and mozzarella into small pieces. Stir it well and put it in a pan adding the rest of the sauce and some other grated parmesan cheese. Keep it in hot oven for 5 minutes and lei it brown for more 5 minutes. Before serving, let it stand for a while.

  • Ingredients

  • ½ kg of bucatini

  • 400gr of Longobardi Chopped Tomatoes

  • 1 clove of garlic

  • oregano

  • parsley

  • salt

  • pepper

  • olive oil

  • 250 gr of mozzarella

  • grated parmesan cheese


Recipe with Peeled tomatoes

Neapolitan Lasagna

ragu napoletano

Preparation

Put the flour on the table and put in the middle a big pinch of salt, olive oil and the eggs and mix everything. After making dough, wrap it with a cloth and let it rise for half an hour. Apart, prepare the sauce making onion, diced bacon and minced meat get brown. Add the two tinned Longobardi peeled tomatoes with basil and lei it cook slowly until reduced to normal consistency. Stretch the dough until it becomes thin and make 15 cm little squares placing them on a floured tablecloth, then let it boil in salt water. Then grease a pan and have lasagna layered. Put the other ingredients between the layers with the meat browned in butter and ricotta mixed with sauce and cheese. Finally cut the butter in pieces and put it with parmesan on the lasagna and then in a quite hot oven for about half an hour.

  • Ingredients

  • for pasta:

  • 500gr of flour

  • a spoon of oil

  • 5 eggs

  • salt

  • for seasoning lasagna:

  • 500gr of ricotta

  • 400gr of mozzarella

  • 400gr of minced meat

  • 4 hard-boiled eggs

  • 100gr of grated parmesan cheese

  • 50gr of butter

  • 100gr of ham

  • 2 tinned Longobardi Peeled Tomatoes of 800gr

  • 100gr of bacon

  • olive oil

  • basil

50 Premio imprese storiche Salernitane