Ziti spezzati di Gragnano IGP con genovese di bufalo, cipolle e fonduta di Mozzarella e Ricotta di Bufala Campana DOP

Ingredients for 4 people:

For the genoese:
Covered rib 250 g
Alife onions 2000 g

For finishing:
Gragnano candles 500 g

For ricotta fondue and buffalo mozzarella bell dop:
100 g of Ricotta di Bufala Campana PDO
100 g of Mozzarella di Bufala Campana PDO

Blend the two ingredients and heat at the time of use

Stew the onion cut into julienne strips, leaving most of the liquid to dry and season with salt and pepper.
Sauté the meat, season with salt and pepper, add it to the onion and let it flavor for a while.
Cover with water and cook for 8 hours over very low heat.