Culurgiones are a typical Sardinian dish, a sort of ravioli with a filling of potatoes, fresh cheese, and dried mint leaves and sealed with a traditional "spighitta" ("ear or wheat") closure. They can be served with tomato sauce, but to enhance the flavor just butter and pecorino cheese are enough.
by That-Brain-in-a-vat
1 Comment
Here’s the recipe:
For the dough:
200 gr all purpose flour
300 gr semolina
270 gr water
2 tbs olive oil
For the filling:
1kg potatoes (boiled and mashed)
100 gr pecorino (grated)
A good teaspoon of dried mint leaves (chopped)
2 tbs olive oil
1 garlic clove (minced)
Salt
An ingredient for the filling is another cheese “Casu e fitta” (Sardinian product). It’s a very fresh one, that can be done even at home with simple whole-fat non-pasteurized milk and some rennet. Leave it for the night, the day after filter the whey and store cheese in the fridge.
You can skip it in will the recipe, or maybe add 20 gr of ricotta to the filling.