Zaccagni Chitarra pasta "alla Teramana" style
Among the most iconic dishes of Abruzzese cuisine, "chitarra alla teramana" is a true ode to tradition: simple, authentic, and deeply rooted in family heritage.
In this recipe, we'll show you how to prepare it with the finest ingredients and all the artisanal quality of Pasta Zaccagni.
Ingredients for 2 servings
- 200 gr of Zaccagni Chitarra pasta
- Meatballs prepared according to tradition
- Le Prunaie organic extra virgin olive oil
- Quality tomato passata
- Onion, fresh basil, grated Parmesan cheese
Start by preparing the classic small and flavorful meatballs, as the original Teramana recipe dictates.
In a large pan, heat a drizzle of Le Prunaie organic extra virgin olive oil, add the finely chopped onion, and let it sauté gently. Then add the tomato passata, a few fresh basil leaves, and the meatballs. Let the sauce simmer over low heat to meld the flavors.
Meanwhile, cook the Zaccagni Chitarra pasta, an artisanal pasta with a rough surface perfect for holding sauces, in plenty of salted water. Drain it al dente and toss it directly in the pan with the sauce.
Cream with grated Parmesan cheese, plate carefully, and top each dish with a few meatballs.
A traditional dish that tells the story of Abruzzo, with authentic flavors and quality ingredients.
See you at the next "A tavola con Zaccagni" recipe!
