Culurgiones
This Culurgiones Recipe is a delightful journey into Sardinian cuisine. These handmade pasta dumplings are filled with a creamy mix of Pecorino cheese, potatoes, and fresh herbs, making them a true taste of Sardinian tradition.
Ingredients
- For the Dough:
- 2 cups all-purpose flour
- 1/2 cup water
- 2 tablespoons olive oil
- Pinch of salt
- For the Filling:
- 3 large potatoes boiled and mashed
- 1 cup grated Pecorino cheese
- 1 tablespoon fresh mint finely chopped
- 1 clove garlic minced (optional)
- Salt and pepper to taste
- For Cooking:
- Salt for boiling water
Instructions
- Prepare the Dough:
- In a bowl, mix the flour, water, olive oil, and a pinch of salt. Knead the dough until smooth. Cover it with a cloth and let it rest for at least 30 minutes.
- Create the Filling:
- Boil the potatoes until soft, then mash them in a large bowl. Add the grated Pecorino cheese, finely chopped mint, and minced garlic (if using). Mix well and season with salt and pepper to taste.
- Roll Out the Dough:
- Using a rolling pin or pasta machine, roll the dough into thin sheets. The dough should be thin but not so much that it tears easily.
- Cut the Dough:
- Cut the rolled dough into round shapes using a cookie cutter or a glass. Each circle should be about 3 inches in diameter.
- Stuff the Pasta:
- Place a spoonful of the filling in the center of each dough circle. Fold the dough in half over the filling and seal the edges by pinching and twisting, creating a braided appearance.
- Cook the Culurgiones:
- Bring a large pot of salted water to a boil. Gently drop the culurgiones into the water. Cook until they float to the surface, usually in about 4–5 minutes.
- Serve and Enjoy:
- Drain the culurgiones and serve them hot with your choice of sauce—either a simple tomato sauce or a sage and brown butter sauce works beautifully.
Notes
For an extra kick, you can add a pinch of red pepper flakes to the filling.
If you don’t have fresh mint, you can substitute it with parsley, though mint is traditional.
If you don’t have fresh mint, you can substitute it with parsley, though mint is traditional.