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Dinner

Culurgiones

For a taste of Sardinian cooking, then Culurgiones is a top choice.  Similar to dumplings, they are a unique type of stuffed pasta originally from the Ogliastra, Sardinia’s Eastern mountainous area.

Instructions

Ingredients

  • 1 LB. of tomato passata
  • 1 LB. of potatoes, boiled
  • 7 OZ. of all-purpose flour
  • 7 OZ. of re-milled durum wheat semolina
  • 7 OZ. of onion, chopped
  • 1 garlic clove, peeled and crushed
  • Pecorino, grated
  • 1 bunch fresh mint leaves, finely chopped
  • 4-6 basil leaves
  • 6 tbsp of extra-virgin olive oil
  • Salt

Instructions

  1. To make culurgiones dough:Combine the flour, the semolina and salt and then pile on a flat work surface. Make a well in the center. Pour 3/4 cup salted water and the 1 tbsp of extra virgin oil into the well. Use a fork draw in the flour from the inside.  Knead until you have an elastic, smooth ball. Cover with tea towel & let rest for 1 hour. 

 

  1. To prepare the tomato sauce: Heat 2 tbsp of extra virgin oil in a saucepan & add 3 oz. onion. Cook until soft, then add the tomato passata and 60ml water, add basil leaves, cover and allow the sauce to cook for 30 minutes, stirring often.  Taste and season.

 

  1. To prepare the Culurgiones filling:First, peel the potatoes and mash in a bowl. Cut a handful of mint leaves into thin slices. Heat 2 Tbsp. extra virgin oil in a frying pan over medium heat and add 4 oz. onion and the garlic. Cook but do not brown. Next, add the mashed potatoes, 5 oz. grated Pecorino cheese and the chopped mint leaves. Mix well and season with salt. Set aside in fridge to cool for at least 1 hour.

 

  1. Remove the filling from the fridge. Uncover the dough and roll it out over a well-floured working surface to about 1mm thickness. (You can use a pasta machine too).  Cut out 8cm rounds of dough. Place a knob of filling at the centre of each round, then pinch and fold the base to seal it on one side.  Keep pinching and folding the extremities to seal the top of the culurgione (dumpling), working as you would a braid, first on one side and then on the other, until you’ve reached the other side.  Place the finished culurgiones on a floured tray while you work.

 

  1. Bring water to boil in a 6 qt. pot and salt. Working in batches, cook the culurgiones batches for 4 minutes, or for 2 minutes from when they come back afloat.  Drain them with a slotted spoon and ease them on a warmed-up plates over a bed of tomato sauce.  Serve right with roughly tourn basil leaves to garnish.

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