At the Zabariona, Curzul are thick, irregular strands of handmade egg pasta. Their rustic surface holds a slow sauce of sweet Romagna IGP shallot and Mora Romagnola guanciale.
The story behind the recipe
The wider Romagna tradition includes versions with or without eggs. The Zabariona prepares the egg-pasta version. The name recalls the thick cords or shoelaces once used by rural workers.
Ingredients for 4 people
- For the egg pasta: 300 g type 1 wheat flour, 2 eggs, 1 yolk, warm water if needed and salt
- For the sauce: 4 Romagna IGP shallots
- 100 g diced Mora Romagnola guanciale
- 50 ml dry Trebbiano, olive oil, black pepper and Parmigiano
Preparation
- Knead the pasta ingredients to a firm dough. Rest for 30 minutes.
- Roll with a pin, keeping the sheet thicker than tagliatelle, and cut into rustic strips.
- Render the guanciale gently. Add thinly sliced shallots and cook slowly until sweet and translucent; deglaze with Trebbiano.
- Boil the Curzul, then toss in the pan with a little cooking water. Finish with Parmigiano and pepper.
Taste it in Ravenna
The recipe belongs to the research of Andrea Rondinelli and Osteria dalla Zabariona. Seasonal availability can change: check today’s specials or the restaurant menu.
