Originally from the region of Licio, in the center of Italy, where Rome is located, the Fusilli Alla Zozzona It is a rustic and flavorful dish, typical of the Roman tables. The recipe combines ingredients from four Italian cuisine classics: Carbonara, Amatriciana, Cacio and Pepe and Sugo Alla Salsiccia – In a generous mixture.
The name “Zozzona”, which in Italian can mean “dirty” or “messy”, refers precisely to this intense fusion of flavors and textures.
At the Tontoni restaurant, In São Paulo, the dish appears in the menu as a tribute from chef Gustavo Rozzino to grandfather, Angelino Américo Rozzino, who taught him this and other striking recipes. Prepared by his grandmother in family lunch, Fusilli carries affective memories and reinforces the link with the chef’s Italian origins.
Are you curious to prove? In addition to being able to find him in the restaurant, the commander of Tontoni It also left step by step the recipe for you to test it at home! Check it out:
Fusilli Alla Zozzona recipe
Ingredients:
- 400 g of fusilli (or other short pasta like rigatoni)
- 200 g of Tuscan sausage (without skin)
- 100 g of Guanciale in cubes
- 400 g of naked tomatoes (in can)
- 1/2 small chopped onion (optional)
- 2 egg yolks
- 50 g of grated Roman pecorino cheese (or Parmesan)
- Black pepper to taste
- Olive oil
Preparation:
- Fry the Guanciale: In a large frying pan, brown the guancing over medium heat until
crispy. Remove and set aside. - Cook the sausage: In the same frying pan, add a drizzle of olive oil and the crumbled sausage.
Saute until golden brown. If desired, add the chopped onion and sauté together. - Add the tomatoes: Add the crumpled naked tomatoes to the frying pan, mix and cook
For 10 to 15 minutes until it forms a thicker sauce. Season with black pepper
(No salt, because cheeses and meats are already salty). - Cook the pasta: While the sauce cooks, boil the fusilli in water with salt until
al dente. Reserve a shell of cooking water. - Mix the egg yolks and cheese: In a bowl, beat the yolks with the grated cheese and a
Little of hot pasta water (to season). - Mount the dish: Drain the pasta and mix with the hot sauce with the sausage and tomato. Out of fire, incorporate the mixture of yolks and cheese quickly, stirring well to form a creamy sauce (such as carbonara). Add the crispy Guanciale on top.
- Finish with more cheese and plenty of ground black pepper.
The post Mother’s Day Recipe: Fusilli Alla Zozzona of chef Gustavo Rozzino Appeared First on CNN Brazil V&G.
Source: CNN Brasil
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