Baked White Ziti Recipe — Neapolitan Pasta with White Ragù and Béchamel | GialloZafferano
Ziti, white veal and pork ragù, béchamel, Parmigiano — baked until golden. The Neapolitan baked white ziti recipe from Campania by GialloZafferano.
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Cooking tools:
- Baking dish
- Grater
- Nonstick skillet
- Pot
- Saucepan
- Whisk
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Plastic wrap
- Stove
- Oven
Ingredients
- Ziti 1.1 lbs
- Parmigiano Reggiano PDO cheese 2.1 oz
- Ground veal 0.8 lb
- Ground pork 0.75 lb
- Onions 0.67 cup
- Carrots 0.8 cup
- Celery 1 cup
- Shallot 1.75 oz
- Meat broth 1.67 cups
- Dry white wine 2 oz
- Extra virgin olive oil 2 tbsp
- Fine salt to taste
- Whole milk 3.3 cups
- Type 00 flour 0.3 cup
- Butter 3 tbsp
- Thyme to taste
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