Culurgiones are a stuffed pasta, such as agnolotto, a culinary specialty of Sardinia. They have a delicious filling of potatoes, pecorino cheese and mint.
Ingredients
For about 50 culurgiones
- 250 gr semola
- 175 gr. all purpose flour
- 150 ml of warm water (about)
- 1 spoon oil (for a great oil click here)
- a pinch of salt
Filling
- 200 g soft pecorino cheese
- 150 g aged pecorino cheese
- 20 g fresh mint
- 1 kg old or red potatoes
- 1 garlic clove
Seasoning
- peeled tomatoes
- a clove of garlic
- 2 tablespoons extra virgin olive oil
- fresh basil
- salt and pepper
Preparation
– Put the semola, flour, salt and spoonful of oil in a bowl. Start adding water little by little by kneading with your hands. When the mixture takes consistency transfer it to a floured work surface and work it well with your hands until you get a smooth and elastic dough. Wrap in film and refrigerate for at least 30 minutes.
– While the dough rests we prepare the filling
– Let’s wash the potatoes and cook them plenty of cold salted water. We add a clove of garlic
– When they are cooked, let’s drain them and, still warm, with the help of a potato crush we reduce them to puree
– We wash the mint and chop it coarsely
– We grate pecorino cheese
– We mix the potatoes, mint and pecorino cheese well in a bowl.
– With the help of a rolling pin we spread, on a floured surface, the dough in a thin sheet
– We cut out circles with a pasta cup or a glass. In the center of each circle we put a little potato filling.
– Close the culurgiones giving it the shape of an ear. See video below
– The culurgiones should be cooked in plenty of salt water for about 5 minutes, which is necessary for them to come afloat.
– Season with a tomato sauce prepared with 2 tablespoons of oil, a clove of garlic, basil salt and pepper, left to cook over low heat for about 30 minutes. Serve hot by dusting with grated pecorino cheese.
Culurgiones are very good seasoned with the peel of a grated lemon, melted butter and sprinkled with pecorino cheese.
Basic passages movies of the culurgiones recipe:
