How To Make Sardinian Culurgiones
An easy to follow recipe for Sardinian Culurgiones, prepared using various kinds of pecorino cheese.
Ingredients
For the dough
- 4 and 3/4 cups 600 grams of re-milled semolina or durum wheat flour
- 1 and 1/3 cups 300 ml of water at room temperature
- Salt to taste
For the filling
- 3 large red potatoes
- 10 fresh mint leaves finely chopped
- 1 and 1/3 120 grams cups of fresh pecorino cheese
- 1 and 1/3 cups 120 grams of seasoned / hard pecorino cheese
- 1 cup 100 grams of a slightly sour cheese
- 1 clove of garlic finely chopped
Instructions
- Prepare a soft dough using the flour and water. Make sure it is lump-free.
- To make these Sardinian Culurgiones, start by boiling the potatoes in salted water until they're fork tender, and then peeling and mashing them. Then, add the cheese, mint and garlic and prepare the mixture. Cover this and refrigerate for some time.
- Roll out the dough into a thin sheet roughly 1 mm in thickness and cut into rounds about 8 cm in diameter. Portion out some of the stuffing in the middle of each round and use the classic spike closure to pinch and shape the Culurgiones.
- Prepare all the Culurgiones and place them on a floured surface.
- Cook them in salted water for about 4-5 minutes, or deep fry them in hot sunflower oil until crispy.
Video
Notes
- Don't add any fat - oil or butter - to the Culurgiones, either in the preparation process or once boiled. They are best enjoyed plain, with grated pecorino cheese.
- Take your time and make sure the Culurgiones are nicely sealed- this will help keep them from falling apart when you boil them.
Nutrition
Serving: 1gCalories: 787kcalCarbohydrates: 119gProtein: 35gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 6gCholesterol: 58mgSodium: 805mgFiber: 8gSugar: 2g
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