RECIPES FROM MY KITCHEN
Food, memories, technique and a lifetime Around the table
Baked Ziti — The Way We Love It Today
Golden, bubbling, and covered with melted mozzarella, baked ziti is one of those dishes that immediately brings people together. Today’s version is simple and comforting: pasta, tomato sauce, creamy ricotta, Parmigiano, and plenty of mozzarella.
Serves: 6–8
Preparation: 20 minutes
Cooking: 40 minutes
Ingredients
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1 lb (450 g) ziti
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3 cups (about 750 ml) tomato sauce
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15 oz (425 g) ricotta
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12 oz (340 g) mozzarella, shredded or diced
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1 cup (about 90 g) grated Parmigiano Reggiano
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1 large egg
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Fresh basil, chopped
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2 tablespoons extra-virgin olive oil
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Salt and freshly ground black pepper
Preparation
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Preheat the oven to 375°F (190°C).
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Bring a large pot of salted water to a boil. Cook the ziti for two or three minutes less than the package directions. The pasta should remain firm because it will continue cooking in the oven.
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Drain the pasta and combine it with most of the tomato sauce, half of the mozzarella, and a little Parmigiano.
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In a separate bowl, mix the ricotta with the egg, half of the remaining Parmigiano, chopped basil, salt, and black pepper.
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Spread a little tomato sauce over the bottom of a baking dish. Add half of the ziti, then spoon the ricotta mixture evenly over the pasta.
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Add the remaining ziti and finish with the rest of the tomato sauce, mozzarella, and Parmigiano.
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Cover with foil and bake for 20 minutes. Remove the foil and continue baking for another 15–20 minutes, until the cheese is melted, golden, and bubbling.
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Allow the baked ziti to rest for 10 minutes before serving. Finish with fresh basil and a drizzle of extra-virgin olive oil.
Chef COS Tip
Do not overcook the pasta before baking. Keeping it slightly firm allows it to absorb the sauce without becoming soft. For the beautiful cheese pull everyone loves, use whole-milk mozzarella and serve the ziti while it is still warm.
A Memory of My Nonna
Today, baked ziti is usually prepared simply—with tomato sauce, ricotta, mozzarella, and Parmigiano.
But my Nonna Maria made it differently.
Her baked pasta was filled with little surprises: tiny meatballs, sweet peas, pieces of ham, creamy ricotta, and slices of hard-boiled egg. Every spoonful revealed something new. It was generous, rich, and made with the kind of love that could fill an entire table.
I still remember waiting for the baking dish to come out of the oven and smelling the tomato sauce and melted cheese throughout the house. For my nonna, this was never just pasta. It was Sunday, family, and tradition—all baked together in one dish.
The way people prepare baked ziti may change, but every time I make it, a part of her kitchen returns to me.
— Chef Costantino Cammarano
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Zeppole di Zucca
Italian Pumpkin and Ricotta Fritters
Light, golden, and delicately spiced, these pumpkin zeppole are crisp on the outside and wonderfully soft inside. Fresh ricotta gives them a tender texture, while cinnamon, nutmeg, vanilla, and a touch of bourbon bring warmth to every bite.
Makes: Approximately 48 small zeppole
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients
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1½ cups (180 g) all-purpose flour
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3 tablespoons (38 g) granulated sugar
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2 teaspoons baking powder
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¼ teaspoon salt
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½ teaspoon ground cinnamon
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One pinch freshly grated nutmeg
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4 ounces (115 g) fresh ricotta, well drained
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1 cup (245 g) pumpkin purée
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2 large eggs, lightly beaten
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1 teaspoon pure vanilla extract
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2 tablespoons bourbon
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Canola or other neutral oil, for frying
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Confectioners’ sugar, for finishing
Preparation
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Heat the oil.
Fill a heavy-bottomed saucepan or Dutch oven halfway with oil. Heat to 350°F (175°C). Use a kitchen thermometer to maintain a steady temperature while frying. -
Combine the dry ingredients.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, and freshly grated nutmeg. -
Prepare the pumpkin mixture.
In a separate bowl, combine the drained ricotta, pumpkin purée, eggs, vanilla, and bourbon. Whisk until smooth and evenly blended. -
Make the batter.
Add the pumpkin mixture to the dry ingredients. Fold gently until just combined. Do not overmix; the batter should be soft and slightly sticky. -
Fry the zeppole.
Carefully drop rounded teaspoons of batter into the hot oil. Fry only a few at a time to prevent the oil temperature from dropping. Cook for approximately 2–3 minutes, turning as needed, until evenly puffed and golden brown. -
Drain and finish.
Remove the zeppole with a slotted spoon and transfer them to a tray lined with paper towels or a wire rack. -
Serve.
Arrange the warm zeppole on a serving platter and generously dust with confectioners’ sugar.
Chef COS Tip
Drain the ricotta well before adding it to the batter. Excess moisture can make the zeppole heavy and cause the oil to splatter. For the best texture and flavor, serve them warm immediately after frying.
For an alcohol-free version, replace the bourbon with two tablespoons of milk or fresh orange juice.
Allergens: Contains wheat, milk, and eggs.
SPAGHETTI CACIO E PEPE
Classic Roman Style
Serves: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients
400 g spaghetti
180 g Pecorino Romano, finely grated
2–3 teaspoons freshly cracked black pepper
Salt, for the pasta water
About 1½ cups hot pasta cooking water, as needed
Method
Bring a large pot of water to a boil. Salt it lightly because Pecorino Romano is already quite salty.
Add the spaghetti and cook until al dente.
Meanwhile, toast the freshly cracked black pepper in a large dry skillet over medium-low heat for about 1 minute, until fragrant.
Add about ½ cup of pasta water to the skillet with the pepper.
In a separate bowl, combine the finely grated Pecorino Romano with a small amount of warm—not boiling—pasta water. Mix until you have a smooth, creamy paste.
Transfer the spaghetti directly into the skillet about 1–2 minutes before it is completely cooked.
Toss the pasta with the pepper and pasta water until the spaghetti becomes glossy.
Remove the pan from the heat. Add the Pecorino mixture gradually while tossing continuously.
Add a little more pasta water as necessary until the sauce becomes silky, creamy, and coats every strand of spaghetti.
Finish with additional Pecorino Romano and freshly cracked black pepper.
Chef COS Tip
The secret to a beautiful Cacio e Pepe is temperature. Never add the Pecorino over high heat—the cheese can separate or become stringy. Remove the pan from the heat first, then create the creaminess slowly with the cheese and starchy pasta water.
No cream. No complicated ingredients. Just pasta, Pecorino Romano, black pepper, and technique.