👨‍🍳 조리법

1. 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. 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. 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. 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. 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. 6

   Gently toss the cooked culurgiones with the fresh tomato sauce. Serve immediately.