Culurgiones with Potato, Pecorino, and Mint

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, combine the semolina flour and salt. Gradually add the lukewarm water, mixing until a shaggy dough forms.

   Ca. 2 min.

2. 2

   Transfer the dough to a clean surface and knead for 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest at room temperature for at least 30 minutes.

   Ca. 10 min.

   Kokkens note: Resting the dough is crucial for making it pliable and easy to roll.

3. 3

   While the dough rests, place the cubed potatoes in a pot of salted water. Bring to a boil and cook for 15-20 minutes until very tender.

   Ca. 20 min.

4. 4

   Meanwhile, prepare the sauce. Heat the olive oil in a skillet over medium heat. Add the minced sauce garlic and sauté for 1 minute until fragrant.

   Ca. 2 min.

   Kokkens note: Be careful not to let the garlic brown, or it will taste bitter.

5. 5

   Pour in the crushed tomatoes, add the torn basil leaves, and season with salt and pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.

   Ca. 20 min.

6. 6

   Drain the cooked potatoes thoroughly and return them to the hot, empty pot for a minute to steam dry. Mash them until smooth.

   Ca. 5 min.

   Kokkens note: Ensuring the potatoes are dry will prevent the filling from being watery.

7. 7

   In a bowl, combine the mashed potatoes with the grated pecorino for the filling, chopped mint, minced filling garlic, salt, and pepper. Mix well.

   Ca. 3 min.

8. 8

   Spread the filling on a plate and let it cool completely in the refrigerator for at least 30 minutes. This will firm it up for easier handling.

   Ca. 30 min.

9. 9

   On a lightly floured surface, roll the rested dough very thinly, about 2mm thick. Use an 8cm round cutter to cut out circles.

   Ca. 15 min.

   Kokkens note: Keep the dough you're not working with covered to prevent it from drying out.

10. 10

    Place about a teaspoon of the cooled filling in the center of each dough circle. Fold the dough over to form a half-moon.

    Ca. 10 min.

    Kokkens note: Don't overfill the pasta, as it will be difficult to seal.

11. 11

    Pinch the edges together, starting from one corner and alternating pinches from each side to create a seam that resembles a braid or wheat stalk.

    Ca. 10 min.

    Kokkens note: This takes practice! You can also just seal them tightly like a normal ravioli if the braid is too difficult.

12. 12

    Bring a large pot of generously salted water to a rolling boil. Gently drop in the culurgiones, cooking in batches if necessary.

    Ca. 5 min.

13. 13

    Cook for 5-7 minutes, or until they float to the surface and are cooked through. Remove with a slotted spoon.

    Ca. 7 min.

14. 14

    Serve the hot culurgiones immediately, topped with the warm tomato sauce and a sprinkle of grated pecorino for garnish.

    Ca. 1 min.