Zitone alla Salentina

  • Difficulty


  • 350 g0SX0019
  • 400 g broccoletti
  • 1 onion
  • 50 g one slice Parma ham
  • 1 tbsp salted capers
  • 50 g stoned black olives
  • 1 clove garlic
  • 2 tbsp grated Parmesan cheese
  • salt and pepper
Zitone n° 19


Break the zita in 4-5 cm long bits and keep them aside. Divide the broccoletti in florets; remove the core and rinse accurately in plenty of cold water. Peel and lightly crush the garlic.Peel the onion and once rinsed chop it finely, chop the ham into strips, rinse well the capers and chop the olives coarsely.Blanch the broccoletti in boiling water for 3 minutes; drain them, let go cold in very cold water. Heat 3 tbsp of oil with the garlic, once golden remove it.Then add the onion and once soft but not golden, add the broccoletti, the capers, the olives, a pinch of salt a grind of pepper, flavour and mix delicately with a wooden spoon. In the meanwhile cook the pasta in plenty of boiling salted water.Drain it al dente, sprinkle it with the left over oil and the broccoletti sauce. Top it with grated parmesan and serve warm.