Culurgiones

Name: Culurgiones
Yield: 2 servings
Cuisine: Italian
Ingredients: 300g semolina and plain flour, with warm water and a little olive oil; 500g floury potatoes, boiled and mashed; 150g aged pecorino sardo, grated; A handful of fresh mint, chopped; 1 garlic clove, crushed into olive oil; Simple tomato and basil sauce

Culurgionis/koo-loor-JOH-nes/

Also known as: Culurgiones d'Ogliastra, Culurgionis, Sardinian Potato Dumplings

About this dish

Sardinian pasta dumplings with a wheat-ear braided seal, filled with potato, pecorino and mint, served with tomato sauce.

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Ingredients

🌾300g semolina and plain flour, with warm water and a little olive oil

🥔500g floury potatoes, boiled and mashed

🧀150g aged pecorino sardo, grated

🌿A handful of fresh mint, chopped

🧄1 garlic clove, crushed into olive oil

🍅Simple tomato and basil sauce

Method

Serves 2

Knead the flours with water and oil into a firm dough and rest it.

Mix the potato, pecorino, mint and garlic oil.

Roll the dough thin and cut into 8cm rounds.

Put a ball of filling on each and pinch closed in a braided pattern from bottom to top.

Boil for 5 minutes and serve with tomato sauce and pecorino.

✓ What Makes it Authentic

Culurgiones d'Ogliastra have protected status; the braided closure is said to protect the home and they were made for All Souls' Day.

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