Culurgiones with Potato, Pecorino, and Mint

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材料

作り方

手順

1. 1

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

   約2 分

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.

   約10 分

   調理のヒント： 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.

   約20 分

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.

   約2 分

   調理のヒント： 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.

   約20 分

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.

   約5 分

   調理のヒント： 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.

   約3 分

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.

   約30 分

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.

   約15 分

   調理のヒント： 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.

    約10 分

    調理のヒント： 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.

    約10 分

    調理のヒント： 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.

    約5 分

13. 13

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

    約7 分

14. 14

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

    約1 分