Culurgiones are a delicious type of stuffed pasta traditional to Sardinia. This recipe features a fresh tomato passata and the distinctive note of Pecorino Sardo. Fresh mint adds a bright, aromatic touch to the dish. Culurgiones can be enjoyed as a first course or as an appetizer.
Cook the tomato passata with the olive oil and garlic.
Adjust the salt.
Cook the potatoes in the microwave at maximum power for 5 minutes.
Work the goat cheese (Caprino) with the fresh mint and combine it with the mashed potatoes.
Knead the flour with the eggs, roll out the dough, cut out discs, fill them with the prepared mixture, seal by pinching the edges and form the culurgiones.
Cook them in salted boiling water, drain them, sauté them in a pan with the tomato passata, sprinkle with Pecorino Sardo and serve.
Rolling pin
Baking tray
Saucepan
Store in the refrigerator in an airtight container for up to 2-3 days
Culurgiones are a typical dish of Sardinia
Italy, Sardegna
| Energy (kcal) | 226.04 |
| Carbohydrates (g) | 22.49 |
| of which Sugars (g) | 1.97 |
| Fat (g) | 10.14 |
| of which Saturates (g) | 6 |
| Protein (g) | 12.06 |
| Fiber (g) | 0.99 |
| Sale (g) | 0.54 |
