Culurgionis are a typical first course from Sardinia, particularly common in the Ogliastra area. They are ravioli filled with potatoes, cheese and aromatics, with a delicate and enveloping flavor. The preparation requires some skill, but the final result is definitely worth the effort.
Wash and boil the kilogram of potatoes and, as soon as they are cooked, remove them from the water one at a time, peel them and immediately mash them with a fork, collecting the puree in a bowl.
When all the potatoes have been processed, season the puree with: 1/2 a glass of warm oil, the garlic cloves finely chopped, the fresh mint leaves chopped, a pinch of salt, and 200 g of Viscidu cheese in brine or a good handful of lightly aged grated pecorino.
Mix everything quickly and set aside.
Meanwhile prepare the dough for the casing by moistening the 600 g of flour with 3-4 tablespoons of oil and a pinch of salt dissolved in 1/2 a glass of water.
Knead the dough vigorously but not for long, and as soon as it has reached some elasticity, roll it into thin sheets from which you will cut discs 6 cm in diameter.
Place on half of each disc an amount of puree about the size of a small walnut, cover with the other half of the disc, seal the two overlapping semicircles with a thin ridge made with the fingertips and finish with a short stem.
You will obtain tortelli resembling small pressed figs.
Cook them for about 6-7 minutes in plenty of boiling salted water and remove them with a slotted spoon.
Rolling pin
Pastry cutter
Italy, Sardegna
| Energy (kcal) | 272.41 |
| Carbohydrates (g) | 26.62 |
| of which Sugars (g) | 0.99 |
| Fat (g) | 14.59 |
| of which Saturates (g) | 5.05 |
| Protein (g) | 9.66 |
| Fiber (g) | 1.31 |
| Sale (g) | 0.35 |
