Curzul are thick, irregular strands of fresh pasta from rural Romagna. Their rough shape holds a slow sauce of sweet Romagna shallot and Mora Romagnola guanciale.
The story behind the recipe
The name recalls a cord or shoelace in dialect. This was everyday working food rather than celebration food: robust dough made for the rich condiments of the countryside.
Ingredients for 4 people
- For the pasta: 300 g type 1 wheat flour, 2 eggs, 1 yolk, warm water 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 about 3 mm thick and cut irregular strips 1–1.5 cm wide.
- Render the guanciale gently. Add thinly sliced shallots and cook for 15–20 minutes until sweet and translucent; deglaze with Trebbiano.
- Boil the curzul for 4–5 minutes, 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.
