Tortellini al Ragù.
March 26, 2011 § Leave a comment
Nonna Assunta, 77 years old, is settled at her pasta table every morning by 8am. She cracks 25 fresh eggs. Crack. Crack. Crack. And swirls them into a pile of fluffy flour. She rolls it, shapes it, styles it. And then, a few hours later, I’m sitting at her table, now covered in a crisp white cloth, and her daughter, Manuella, hands me a warm plate of Nonna Assunta’s artful labor. Ricotta-filled tortellini in a perfectly balanced ragù.
I’m in Bologna, after all – home of the world-famous Bolognese sauce, what the locals call ragù. You think you’ve tried it? Well think again. You haven’t had the real deal until you have it here.