Main CourseDinner

Culurgiones with Potato, Pecorino, and Mint

Name: Culurgiones with Potato, Pecorino, and Mint
Prep time: 1 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: italian
Ingredients: 300 g semolina flour; 150 ml water lukewarm; 0.5 tsp salt; 500 g potato peeled and cubed; 100 g pecorino cheese finely grated; 15 g fresh mint finely chopped; 1 clove garlic minced; 1 tsp salt; 0.5 tsp black pepper freshly ground; 1 tbsp extra virgin olive oil; 1 clove garlic minced; 400 g crushed tomatoes; 5 g fresh basil torn; 30 g pecorino cheese grated, for garnish (optional)

A traditional stuffed pasta from Sardinia, featuring a unique braided shape that resembles a wheat stalk. The filling is a simple yet flavorful combination of creamy potato, sharp Pecorino cheese, and fresh mint, served with a light tomato sauce.

An original recipe by Forkin

Total time: 2 hr 30 min
Serves: 4
Difficulty: Medium
Per serving: 530 kcal

Vegetarian

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

Pasta Dough

300 gsemolina flour
150 mlwater, lukewarm
0.5 tspsalt

Filling

500 gpotato, peeled and cubed
100 gpecorino cheese, finely grated
15 gfresh mint, finely chopped
1 clovegarlic, minced
1 tspsalt
0.5 tspblack pepper, freshly ground

Sauce

1 tbspextra virgin olive oil
1 clovegarlic, minced
400 gcrushed tomatoes
5 gfresh basil, torn

Garnish

30 gpecorino cheese, grated, for garnish(optional)

Equipment

slotted spoon · pot · rolling pin · large bowl · skillet · cutting board · knife · potato masher · round cutter

The method

Step by step

1
In a large bowl, combine the semolina flour and salt. Gradually add the lukewarm water, mixing until a shaggy dough forms.
About 2 min
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.
About 10 min
Cook’s note: Resting the dough is crucial for making it pliable and easy to roll.
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.
About 20 min
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.
About 2 min
Cook’s note: Be careful not to let the garlic brown, or it will taste bitter.
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.
About 20 min
6
Drain the cooked potatoes thoroughly and return them to the hot, empty pot for a minute to steam dry. Mash them until smooth.
About 5 min
Cook’s note: Ensuring the potatoes are dry will prevent the filling from being watery.
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.
About 3 min
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.
About 30 min
9
On a lightly floured surface, roll the rested dough very thinly, about 2mm thick. Use an 8cm round cutter to cut out circles.
About 15 min
Cook’s note: Keep the dough you're not working with covered to prevent it from drying out.
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.
About 10 min
Cook’s note: Don't overfill the pasta, as it will be difficult to seal.
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.
About 10 min
Cook’s note: This takes practice! You can also just seal them tightly like a normal ravioli if the braid is too difficult.
12
Bring a large pot of generously salted water to a rolling boil. Gently drop in the culurgiones, cooking in batches if necessary.
About 5 min
13
Cook for 5-7 minutes, or until they float to the surface and are cooked through. Remove with a slotted spoon.
About 7 min
14
Serve the hot culurgiones immediately, topped with the warm tomato sauce and a sprinkle of grated pecorino for garnish.
About 1 min

Per serving

Nutrition

74%Score

Calories: 529.8kcal
Protein: 20.3g
Carbs: 80.9g
Fat: 13.3g
Fibre: 6.7g
Sugar: 3.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover cooked culurgiones and sauce separately in airtight containers in the refrigerator.

Reheating

Gently reheat the sauce on the stovetop and toss with the pasta until warmed through.