Italian cuisine · Dough, Pasta & Rice

Culurgiones

Sardinian dumplings filled with potato, pecorino and mint, sealed in a wheat-ear pattern and served in tomato sauce.

Ingredients · for 4 servings

• 400 g durum wheat semolina
• 200 ml lukewarm water
• 800 g floury potatoes
• 150 g pecorino
• 1/2 bunch mint
• 2 cloves garlic
• 5 tbsp olive oil
• 400 g strained tomatoes
• 1 bunch basil
• Salt, pepper

Instructions

1. Knead the durum wheat semolina with the lukewarm water and 1 tsp salt for 10 min. into a firm, elastic dough, wrap in plastic wrap and let rest for 30 min.
2. Cook the potatoes in their skins for 25 min. until tender, peel while still hot and press through a ricer.
3. Finely grate the garlic, gently sizzle it in 2 tbsp olive oil for 1 min. and mix into the potatoes with the grated pecorino, finely chopped mint, salt and pepper; let the mixture cool.
4. Roll the dough out thin, cut out 8 cm circles and place 1 tsp of filling on each.
5. Fold the edge of the dough alternately from left and right over the filling and press together, so the typical wheat-ear seam forms on top.
6. Simmer the strained tomatoes with the remaining olive oil for 10 min., cook the culurgiones in boiling salted water for 5–6 min. until they float, and serve with the sauce and basil.