Today a typical dish of Sardinia, not simple to prepare, but we can serve it in many different tasty ways.
Preparation time: 1 h
Ingredients for the pastry:
- 500 grams of flour
Ingredients for the filling:
- 600 grams of potatoes
- 300 grams of pecorino
- 100 grams of aged pecorino
- leaves of mint
- Before you prepare the pasta for your Culurgiones you have to prepare the filling: boil the potatoes, once cooked, drain and mash in order to obtain a puree. In a bowl add to it also mint leaves and garlic thoroughly crushed and the oil. Now add the cheese too, mix well to obtain a homogeneous mixture and let it stand in refrigerator.
- Pastry: mix the flour with lard and water, in order to make a soft dough, and let it sit (one of the variants is to use only water, flour and salt)
Take the dough. Work vigorously to produce an elastic dough and roll in order to obtain a thin sheet of about 3-4 mm. Cut into disks, and on the center of each put the filling, fold and close the dough, pinching the edges to seal them helping you with your fingertips. Try to give it that wavy shape that does so much resemble the Culurgiones to an sheaf of wheat. Cook, in salted water and drain.
With tomato sauce : arrange the “culurgiones” in a baking dish, serve the tomato sauce over them, a bit of grated pecorino(a tipical tasty cheese) and cook for 10 minutes in the oven at low heat and serve.
Alternatively, you can serve with oil (you can substitute it with butter), grated pecorino cheese and chopped mint leaves (I like them with the basil).
They’re also good with a sauce of mushrooms (these I prefer them without tomato sauce).
You can match “culurgiones” with a bottle of Cannonau(a very good type of Sardinian wine) served at about 14-15°C.