Culurgionis

Preparation

1. STEP 1 OF 8

   Wash and boil the kilo of potatoes, and as soon as they are cooked, remove them from the water one by one, peel them, and immediately mash them with a fork, collecting the puree in a bowl.

2. STEP 2 OF 8

   Once all the potatoes are done, season the puree with: 1/2 glass of warm oil, finely chopped garlic cloves, chopped fresh mint leaves, a pinch of salt, and 200 g of viscida or a good handful of grated slightly aged pecorino cheese.

3. STEP 3 OF 8

   Mix everything quickly and set aside.

4. STEP 4 OF 8

   Meanwhile, prepare the dough for the wrapper by mixing 600 g of flour with 3-4 tablespoons of oil and a pinch of salt dissolved in 1/2 glass of water.

5. STEP 5 OF 8

   Work the dough energetically but not for too long, and as soon as it reaches a certain elasticity, roll it out into thin sheets from which discs of 6 cm in diameter will be cut.

6. STEP 6 OF 8

   On half of each disc, place an amount of puree the size of a small walnut, cover with the other half of the disc, seal the two overlapping semicircles with a thin cord made with the fingertips, and finish with a short stem.

7. STEP 7 OF 8

   You will obtain dumplings that look like small pressed figs.

8. STEP 8 OF 8

   Cook them for about 6-7 minutes in plenty of salted boiling water and remove them with a slotted spoon.

Suggestions

• Rolling Pin

• Pastry Cutter

General Information

Analysis

Macronutrients (100 gr)