Curzul with mutton ragù belong to the oldest rural recipes of the Faenza countryside. The square-cut pasta recalls the leather laces once made by farm workers.
The story behind the recipe
Two seasonal versions survive: mutton ragù in winter, and Romagna shallot with Mora Romagnola guanciale in summer. This is the deep, slow winter version.
Ingredients for 4 people
- For the ragù: 400 g knife-cut mutton, garlic, onion, celery, carrot, olive oil, red wine, 50 g lardo, rosemary, bay leaf and 3 tbsp tomato conserve
- For the curzul: 400 g 0 flour and 4 eggs
Preparation
- Brown chopped onion, carrot and celery with olive oil and lardo; add garlic and mutton.
- Deglaze with red wine. Add diluted tomato conserve, rosemary and bay, then simmer for about two hours. Season at the end.
- Roll the egg dough 3–4 mm thick and cut square strands 3–4 mm wide.
- Boil until al dente and dress generously with the mutton ragù.
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.
