Recipe for Mother's Day: Fusilli alla Zozzona by chef Gustavo Rozzino
Originating from the Lazio region in central Italy, where Rome is located, Fusilli alla Zozzona is a rustic and flavorful dish, typical of Roman tables. The recipe combines ingredients from four classic Italian dishes: carbonara, amatriciana, cacio e pepe and sugo alla salsiccia — in a generous mix.
The name “zozzona”, which in Italian can mean “dirty” or “messy”, refers precisely to this intense fusion of flavors and textures.
At TonToni restaurant in São Paulo, the dish appears on the menu as a tribute from chef Gustavo Rozzino to his grandfather, Angelino Américo Rozzino, who taught him this and other remarkable recipes. Prepared by his grandmother for family lunches, the fusilli carries fond memories and reinforces the link with the chef's Italian origins.
Are you curious to try it? In addition to being able to find it at the restaurant, the TonToni commander also left a step-by-step recipe for you to try at home! Check it out:
Fusilli alla Zozzona recipeIngredients:
- 400 g fusilli (or other short pasta, such as rigatoni)
- 200 g Tuscan sausage (skinless)
- 100 g of guanciale cubes
- 400 g peeled tomatoes (canned)
- 1/2 small onion, chopped (optional)
- 2 egg yolks
- 50 g grated pecorino romano cheese (or parmesan)
- Black pepper to taste
- Olive oil
Preparation method:
- Fry the guanciale: In a large skillet, brown the guanciale 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. Sauté until golden brown. If desired, add chopped onion and sauté together.
- Add the tomatoes: Add the crushed peeled tomatoes to the pan, mix and cook
for 10 to 15 minutes until a thicker sauce forms. Season with black pepper
(no salt needed, as the cheeses and meats are already salty).
- Cook the pasta: While the sauce is cooking, boil the fusilli in salted water until tender. al dente. Reserve a ladle of the cooking water.
- Mix the egg yolks and cheese: In a bowl, beat the egg yolks with the grated cheese and a a little of the hot pasta water (for seasoning).
- Assemble the dish: Drain the pasta and mix it with the hot sauce, sausage and tomato. Off the heat, quickly add the egg yolk and cheese mixture, stirring well to form a creamy sauce (like carbonara). Add the crispy guanciale on top.
- Finish with more cheese and plenty of freshly ground black pepper.
CNN Brasil
