ItalianSardinian
Culurgionis from Ogliastra
by Giallozafferano · 2.9M subscribers on YouTube
A traditional Sardinian stuffed pasta from Ogliastra, filled with potatoes, pecorino, phishing cheese, garlic, and mint. Served with a simple tomato sauce and grated cheese.
- Servings
- 4
- Difficulty
- medium
Ingredients
12 items- Patate a Polpa GiallaUse older yellow-fleshed potatoes for best texture.
- FlourType 00 flour, for the dough.
- Durum Wheat SemolinaDurum wheat semolina, for the dough.
- SaltUsed in the dough and the filling.
- Olive OilExtra virgin olive oil, for dough and filling.
- WaterLukewarm water, for the dough.
- GarlicCloves of garlic, germ removed; for the filling.
- PecorinoGrated pecorino cheese, for the filling and garnish.
- PhishingSalted Sardinian cheese; if unavailable, substitute with feta or additional pecorino.
- MintFresh mint leaves, chopped; for the filling.
- Sugo Semplice(optional) — Simple tomato sauce, as a bed on the plate.
- Grated Cheese(optional) — Grated pecorino or similar, for sprinkling at the end.
Method
- Peel the potatoes, wash them, and boil in salted water for 40 minutes until tender.
- Meanwhile, prepare the dough: mix flour and semolina with salt, add a drizzle of olive oil and water gradually, knead until smooth. Cover and let rest for 10 minutes.
- For the filling: peel the garlic cloves, remove the germ, and crush with a pestle or fork together with a little olive oil to form a paste.
- Mash the hot boiled potatoes with a fork. Add the garlic paste, grated pecorino, phishing cheese (or feta as substitute), chopped mint, and salt. Mix well.
- Roll out the dough with a rolling pin, then pass through a pasta machine to the desired thickness. Cut into 6 cm circles.
- Place a spoonful of filling in the center of each circle. Fold and shape into the traditional 'spiga' (ear of grain) form of culurgionis.
- Bring a large pot of salted water to a boil. Add the culurgionis and cook for about 2.5 minutes after they float to the surface.
- Meanwhile, spread a spoonful of simple tomato sauce on each serving plate.
- Drain the culurgionis and arrange them on the sauce. Sprinkle generously with grated pecorino cheese. Serve immediately.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
