Culurgiones

Method

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

   Mark done Start 60 min timer

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

   Mark done

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

   Mark done

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

   Mark done

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.

   Mark done

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

   Mark done Start 20 min timer

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

   Mark done

Chef’s Tips

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

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A glass of Cannonau
• Green salad
• Grated pecorino

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.