CULURGIONES

Hello everyone once again. In this post we will learn how to make culurgiones. It is a taste of sardinian cooking. Pasta dough stuffed with potato, mint , garlic and pecorino. Served with a simple tomato sauce.The pasta is made from a simple semolina dough which is then folded in a manner that adds some fun component during cooking. So let us see the process now:

INGREDIENTS

FOR DOUGH:

• 200g of plain flour
• 150g of semolina
• pinch of salt
• 1 tbsp olive oil
• water for kneading

FOR FILLING:

• 50g floury potatoes
• 1 tbsp olive oil
• 2 cloves of garlic
• 10 mint leaves
• salt
• freshly ground black pepper
• 60g pecorino sardo, grated

FOR SAUCE

• 450g red cherry tomatoes
• 1 garlic clove, peeled and crushed
• 2 tbsp olive oil

METHOD

• Boil potatoes in a large pan until they feel tender all the way when pierced with a fork. Then peel them and mash them with a fork or a masher while still hot.
• Heat up oil in a pan and put garlic cloves to infuse. Then remove the cloves and mix this oil with potatoes along with mint and pecorino. Add salt for seasoning.
• Leave the mixture to cool down.
• Prepare the dough by combining all the ingredients and rest it for 30 minutes.
• Now prepare the sauce. Place the oil and the garlic in a medium saucepan set over a medium heat. Add the tomatoes , cover and allow the sauce to cook for 30 minutes, stirring often. Taste and season accordingly.
• Now take out the filling and dough . Roll the dough in the shape of circle. Place the filling in the centre. Now pinch and seal and fold the base on one side and keep doing it as a braid.
• Cook these in salted boiling water and serve over the bed of tomato sauce. Serve hot with fresh basil.