Culurgiones

Culurgiones: Step by Step

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1. Bake the potatoes whole at 200°C / 390°F for 60 minutes until soft. Scoop out the flesh while hot and pass it through a ricer.

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2. Mix with the pecorino, mint, garlic, oil, salt and pepper. Cool completely.

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3. Knead the semola, water and salt into a firm smooth dough, 10 minutes, and rest 30 minutes.

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4. Roll thin and cut 9 cm discs. Put a walnut of filling on each.

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5. Hold a disc in your palm, fold the sides up around the filling, and pleat alternately from one side then the other, working up the seam, so it closes in a zigzag like an ear of wheat.

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6. Simmer the tomatoes with the oil, garlic, basil and salt for 20 minutes.

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7. Boil the culurgiones 4 minutes, until they float and the pasta is tender, then dress lightly with the tomato sauce.

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Related guides: Prep, cook and total time · Ingredient substitutions.

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Keep an Eye on These

1. Bake the potatoes. Boiled ones make a wet filling.
2. A whole bunch of mint. It has to stand up to the pecorino.
3. Pleat alternately, side to side, up the seam.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

About This Recipe

The potatoes are baked rather than boiled, because boiled potato carries water that turns the filling slack and bursts the pleat. Bake them in their skins, scoop the flesh and rice it while hot. Mint rather than basil is what makes this Sardinian, and it goes in at a quantity that seems excessive — a whole large bunch to a kilo of potato — because the pecorino is assertive and mint is the only thing that stands up to it.

On the Table Alongside

A glass of Cannonau · Green salad · Grated pecorino

Sides from the same cuisine on this site: Ciabatta, Citrus Fennel Salad, Fave e Cicoria.

Keeping Culurgiones

Freeze raw on a floured tray for 2 months. Refrigerated, cook within a day.

Common Questions

Culurgiones Nutrition

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.

Vegetarian when made with a hard cheese made without animal rennet in place of the pecorino.

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