Pasta alla zozzona – Cooking in the Valley

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Kochen im Tal

Published on Oct 31, 2024
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A not so well-known dish in Italian cuisine: Pasta alla zozonna. Our junior chef Stephan Schnieder shows you how to make this spicy dish at home. Have fun and enjoy your meal! INGREDIENTS: 500g pasta 1 liter passata 200-300g salsiccia 100g guanciale 3-4 egg yolks 150g pecorino –– If you have any questions, suggestions or requests, please feel free to contact us at: 02363 / 3770 – [email protected] – www.jammertal.de

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