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Culurgiones

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Ingredients

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	Culurgiones dough
	240 gr durum wheat flour
	120 gr plain flour
	1 spoon olive oil
	190 ml warm water
	Culurgiones filling
	500 gr red potatos
	1 little glass olive oil
	2 clove of garlic
	10 gr mint
	200 gr pecorino sardo cheese
	Sauce
	500 gr red cherry tomatoes
	2 clove of garlic
	10 leaves basil

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Culurgiones

Name: Culurgiones
Yield: 4 Servings
Ingredients: durum wheat flour: 240 gr; plain flour: 120 gr; olive oil: 1 spoon; warm water: 190 ml; red potatos: 500 gr; olive oil: 1 little glass; clove of garlic: 2; mint: 10 gr; pecorino sardo cheese: 200 gr; red cherry tomatoes: 500 gr; clove of garlic: 2; basil: 10 leaves

Cuisine:

Italian

They are delightful!

Serves 4
Hard

Ingredients

Culurgiones dough
240 gr durum wheat flour
120 gr plain flour
1 spoon olive oil
190 ml warm water
Culurgiones filling
500 gr red potatos
1 little glass olive oil
2 clove of garlic
10 gr mint
200 gr pecorino sardo cheese
Sauce
500 gr red cherry tomatoes
2 clove of garlic
10 leaves basil

Directions

Every region in Italy has some sort of stuffed pasta on the “menu”, Sardinia has a different one: is Culurgiones filling with potatoes, pecorino and mint…they are delightful!

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Steps

1 Done	Culurgiones dough Pour semolina and flour in a stand mixer equipped with the dough hook. Add olive oil and warm water. Work the dough until well combined. Pour the dough onto a wood bench and start to knead the dough for some minutes until the consistency is smooth and elastic. Wrap the dough in clingfilm and leave it to rest for at least 30 minutes.
2 Done	Culurgiones dough Place potatoes in a medium saucepan and add cold water to cover all. Bring to boil , season with salt and cook until fork-tender, around 25 minutes. Tranfer potatoes to a plate and leave to cool. After peel the potatoes and mash them with a masher. I recommend to prepare the potatoes the day before so they are perfectly dry and cold for the filling. Mix mashed potatoes with the sardinian pecorino and previously crushed mint. Add olive oil flavored with garlic in a pan and let it cool. Add, if you like some pepper. The filling is ready!
3 Done	Making Culurgiones Roll the pasta dough out thinly, by hand or with a machine, to 1 mm thickness. Cut out circles 8 cm in diameter. Place the filling off centre. Put the circle in your no- working hand, towards the bottom of your hand. With your thumb, pinch a fold of dough over from the bottom to cover the filling, and then fold over alternately from left and right to give a pleated effect. Pinch in at the centre as you go, to seal the culurgiones, and seal the top with a final pinch. The end product looks like an ear of wheat.
4 Done	Sauce Heat the oil in a large saucepan, and fry the garlic until soft. Add tomatoes and basil. Cook for 15 minutes. Meanwhile, cook the culurgiones in plenty of boiling salted water for 5 minutes or until al dente. Drain, serve with the sauce and fresh basil.