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Culurgiones con Sugo di Pomodoro Fresco
Traditional Sardinian pasta parcels filled with potato, pecorino cheese, and mint, served with a simple, fresh tomato sauce.
🧂 Ainekset
- 500 g Potatoes(starchy variety, like Russet)
- 150 g Pecorino Sardo(grated)
- 2 tbsp Fresh mint(finely chopped)
- 1 clove Garlic(minced)
- 200 g Semolina flour(for the pasta dough)
- 100 g All-purpose flour(for the pasta dough)
- 1 large Eggs(for the pasta dough)
- 2 tbsp Olive oil(for the pasta dough)
- to taste Salt
- 600 g Ripe tomatoes(chopped)
- 1/4 cup Fresh basil(chopped)
- 4 tbsp Extra virgin olive oil
👨🍳 Ohjeet
- 1
For the filling: Boil the potatoes in salted water until very tender. Drain well and mash them thoroughly. While still warm, mix in the grated Pecorino Sardo, chopped mint, minced garlic, salt, and pepper to taste. Set aside to cool.
- 2
For the pasta dough: Combine the semolina flour, all-purpose flour, and a pinch of salt on a work surface. Make a well in the center and add the egg and olive oil. Gradually incorporate the flour into the wet ingredients until a dough forms. Knead for about 8-10 minutes until smooth and elastic. Wrap in plastic and let rest for at least 30 minutes.
- 3
To shape the culurgiones: Roll out the pasta dough thinly (about 1-2 mm). Cut into small circles or squares (about 5-6 cm). Place a teaspoon of the potato filling in the center of each circle/square. Fold the dough over the filling to create a half-moon or triangle. Then, using your thumb and index finger, carefully crimp the edges to create the characteristic 'spike' or 'ear' shape. Alternatively, you can use a fork to seal the edges.
- 4
For the tomato sauce: In a large skillet, heat the extra virgin olive oil over medium heat. Add the chopped tomatoes and cook, stirring occasionally, until they break down and form a sauce, about 15-20 minutes. Stir in the chopped fresh basil, salt, and pepper to taste.
- 5
Cook the culurgiones in a large pot of generously salted boiling water for 4-6 minutes, or until they float to the surface and are al dente. Carefully drain the culurgiones.
- 6
Gently toss the cooked culurgiones with the fresh tomato sauce. Serve immediately.
💡 Ammattilaisvinkit
- ✓Use starchy potatoes for a creamy filling.
- ✓The Pecorino Sardo should be good quality for authentic flavor.
- ✓Take your time shaping the culurgiones; the distinctive shape is key.
- ✓A simple, fresh tomato sauce allows the filling to shine.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Some traditional recipes include a small amount of dried mint in the filling.
- For a richer sauce, a clove of garlic can be sautéed in the olive oil before adding tomatoes.
- Serve with a drizzle of high-quality extra virgin olive oil and a sprinkle of grated Pecorino Sardo.