Culurgiones
Traditional Sardinian pasta parcels filled with potato, cheese, and mint, topped with tomato sauce. A labor-intensive but rewarding vegetarian showstopper from Southern Italy.
- Total time
- 90 min
- Servings
- 4
- Calories
- 485
- Protein
- 16g
Ingredients
- 3 cups all-purpose flour
- 1 pinch salt
- ¾ cup warm water
- 2 tablespoons extra virgin olive oil
- 1 lb potatoes
- ½ cup pecorino romano cheese, grated
- ¼ cup fresh mint leaves, chopped
- ⅛ teaspoon saffron threads
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups tomato sauce
- ¼ cup fresh basil
- ¼ cup pecorino romano cheese, grated
- 2 tablespoons extra virgin olive oil
Instructions
- 1
Combine flour and salt on a clean surface, creating a well in the center.
- 2
Add warm water and olive oil to the well, mixing with your fingers until dough forms.
- 3
Knead dough for 10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.
- 4
Boil potatoes in salted water until tender, about 15 minutes. Peel and mash while warm.
- 5
Steep saffron in 2 tablespoons warm water for 5 minutes until golden.
- 6
Mix mashed potatoes with pecorino, mint, saffron liquid, salt, and pepper. Cool completely.
- 7
Divide dough into 20 balls. Roll each ball thin to 4-inch diameter between plastic sheets.
- 8
Place 1 tablespoon filling in center of each circle. Fold dough in half, then crimp edges with fork to seal.
- 9
Bring a large pot of salted water to boil. Add culurgiones in batches, stirring gently.
- 10
Cook until they float and continue cooking 2 minutes more. Remove with slotted spoon.
- 11
Warm tomato sauce in a shallow pan. Add cooked culurgiones and toss gently.
- 12
Serve immediately topped with fresh basil, grated pecorino, and drizzle of olive oil.
Tools you’ll need
- large mixing bowl
- pasta roller or rolling pin
- plastic sheets or parchment
- fork
- 12-quart stockpot
- slotted spoon
- shallow serving pan
- microplane grater
- large cutting board
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