Culurgiones

Method

1. Boil the red potatoes in salted water until tender, about 25 minutes. Drain, peel, and mash while hot.
2. Add the casu axedu to the warm potato puree and mix until completely melted and incorporated.
3. In a small pan, heat the olive oil with sliced garlic over very low heat for about 10 minutes, until the garlic is golden but not burnt. Remove the garlic and let the oil cool to room temperature.
4. Gradually add the garlic-infused oil to the potato mixture, mixing well until fully absorbed.
5. Add the finely chopped fresh mint and mix.
6. Incorporate the fresh pecorino and aged pecorino gradually, adding a little at a time and tasting for saltiness. Adjust with more aged pecorino if needed.
7. Season with black pepper to taste. Optionally add the egg (1 egg for every 2 kg of potatoes). Mix well. Let the filling rest (can be refrigerated overnight).
8. For the pasta dough, combine the flour 00 and semola on a work surface. Make a well. Add the eggs, olive oil, and a pinch of salt. Begin mixing, adding water little by little until a smooth dough forms. The hydration should be about 50%.
9. Knead the dough until smooth and elastic. Wrap in plastic film and let rest for at least 30 minutes at room temperature.
10. Roll out the dough on a floured surface to a thin sheet (about 2 mm thick). Cut into circles approximately 8 cm in diameter.
11. Place a small amount of filling (about a teaspoon) in the center of each circle.
12. Close the culurgiones by folding the dough over the filling and pinching the edges to seal, then twisting the sealed edge to create the traditional decorative pattern.
13. Bring a large pot of salted water to a boil. Cook the culurgiones in batches until they float to the surface (about 1-2 minutes). Drain gently.
14. Serve immediately with a simple tomato sauce made with peeled tomatoes, garlic, and fresh basil, or as desired.