Leonessa Candela Ziti Genovese style

Product combined with the recipe

ziti a candela Scatola 16 cf

Ingredients for 4 people

  • 320g of Candela Ziti Leonessa
  • 800g of julienne spring onions
  • 500g of lean beef
  • 500ml of Aglianico red wine
  • 200g of onions (for frying)
  • 200ml of milk
  • 50g of Pecorino di Fossa cheese
  • 40g of cubed carrots
  • 40g of cubed white celery
  • 4 cherry tomatoes
  • 1 clove of garlic
  • 1 fresh hot chili pepper
  • 1 bay leaf
  • extra virgin olive oil along with salt
  • black pepper
  • basil and parsley to taste.


Season the meat with salt and pepper and sauté in with a tablespoon of olive oil. Add the julienned spring onions, cubed celery and carrots, a drizzle of olive oil, fresh hot chili pepper, and cut vegetables. Add wine, cherry tomatoes, bay leaf and salt and black pepper. Cover the saucepan and braise over a low flame until the meat is cooked. Slice the onions finely and place them in milk for approximately 20 minutes. Carefully drain the onions and fry at 165°C and allow them to dry. Cook the Ziti pasta in abundant water for 10 minutes, drain, and combine with the meat adding the pecorino cheese and parsley. Complete the dish with the fried onion. WINE PAIRING: A dish rich with strong and persistent flavors, yet well balanced with sweet and sour notes, lends itself to a perfect pairing with a Morellino di Scansano Riserve. Intriguing with strong bouquet, the wine emits cherry, spice, and mineral overtones providing the perfect intense flavors.

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