Culurgiones

Name: Culurgiones
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g semolina dough; 400 g potato; 100 g Pecorino; 1 handful mint; 400 g tomato sauce; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Culurgiones hails from the rugged landscapes of Ogliastra in Sardinia, a place where culinary traditions are as enduring as the mountainous terrain. This dish is often prepared during special occasions, especially during the harvest season when the community comes together to celebrate the bounty of the land. Each piece is a tiny parcel of joy, lovingly crafted by hand with a precise pleating technique that seals in the flavors.

The taste of Culurgiones is a harmonious blend of creamy potato and sharp Pecorino, enveloped in tender semolina dough. Mint adds a fresh, aromatic note, while the rich tomato sauce bathes each morsel in a comforting embrace. The dish strikes a delicate balance between savory and herbaceous, with a gentle kiss of salt enhancing its depth. Savoring Culurgiones is like tasting the essence of Ogliastra itself.

Ingredients

400 gsemolina dough
400 gpotato
100 gPecorino
1 handfulmint
400 gtomato sauce
to tastefine sea salt

Method

Begin by bringing a large pot of water to a rolling boil, adding a generous pinch of fine sea salt to season it. This will be used to cook the Culurgiones, so ensure the water is well-salted to enhance the pasta's flavor.
While the water is heating, prepare the filling. Peel and boil the 400 g of potatoes in a separate pot until they are fork-tender, which means they should easily break apart when pierced with a fork. Drain and mash them until smooth, ensuring there are no lumps.
In a mixing bowl, combine the mashed potatoes with 100 g of grated Pecorino cheese and a handful of finely chopped mint. Mix thoroughly until the ingredients are well integrated, creating a cohesive filling. Taste and adjust with fine sea salt if necessary, aiming for a balanced flavor where the cheese and mint shine through.
Roll out the 400 g of semolina dough on a lightly floured surface to a thin sheet, about 2 mm thick. Cut the dough into circles using a round cutter, approximately 8 cm in diameter. Place a small spoonful of the potato filling in the center of each circle.
Fold the dough over the filling to form a half-moon shape, then pinch and twist the edges to seal, creating a decorative pattern unique to Culurgiones. Ensure the edges are tightly sealed to prevent the filling from leaking during cooking.
Once the water is boiling, gently drop the Culurgiones into the pot. Boil them until they float to the surface and the dough is tender yet firm to the bite, indicating they are just shy of being fully cooked. Reserve a cup of the starchy pasta water before draining.
In a wide pan, gently heat 400 g of tomato sauce over medium heat. Taste and adjust the seasoning with fine sea salt if needed. Once the sauce is warm, add the drained Culurgiones to the pan.
Toss the Culurgiones in the sauce, adding a splash of the reserved pasta water to loosen the mixture and help the sauce adhere to the pasta. Serve the Culurgiones hot, ensuring each piece is well-coated with the tomato sauce, and enjoy the flavors of Ogliastra in your kitchen.