Recipes

  • 2 hours
  • Low

Culurgiones

Ingredients
For the dough
500 g of 100% Italian Remilled Wheat Semolina
10 g of salt
150 g of warm water
2 tablespoons of extra virgin olive oil
 
For the filling (about 60 culurgiones)
1 kg of yellow or red potatoes
200 g of casu 'e fitta cheese
100 g of grated semi-seasoned Sardinian pecorino
250 g of extra virgin olive oil
10 mint leaves
1 small clove of garlic
2 g of fine salt (if necessary)
 
Procedure
First, pour the semolina into a bowl, make a hole in the center and pour in the oil, water and salt. Knead for 10 minutes and, when the mixture is smooth, wrap it in cling film and let it rest for about 1 hour.
Meanwhile, prepare the filling: boil the potatoes, peel and mash them when they are still hot then let them cool. Add the grated pecorino and the casu 'e fitta crumbled by hand. Heat the oil and, once hot, remove it from the heat, add the mint leaves and grated garlic, then blend everything. Once cooled, add the oil to the potato and cheese mixture then mix well. If necessary, adjust the salt.
At the end of the rest, cut the dough into 4 and work one piece at a time keeping the other parts covered. Roll out each block in the dough sheeter, setting it to give a thickness of 1 or 2 mm.
With a bowl-pasta with a diameter of 8 cm, cut some discs, place a nut of filling in the center of each disc and close the culurgiones by pinching them slowly to obtain the classic spike closure. To do this, hold the disc in your left hand and pinch the edges of the dough with the thumb and forefinger of your right hand.
Once ready, cook the culurgiones in salted water for 5/6 minutes and, once cooked, serve them with some tomato sauce, oil and basil.



In cooperation with L'Ultima Fetta

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