Photograph of the finished Culurgiones

Italy · Mì culurgiones nhân khoai tây bạc hà Sardinia

Culurgiones

1 hr 30 min Hands-on time + 30 min waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Semolina flour Semolina flour 8.5 oz
  • Photograph of Flour Flour 4.2 oz
  • Photograph of Potato Potato 1.3 lb
  • Photograph of Pecorino cheese Pecorino cheese 5.6 oz
  • Photograph of Mint leaves Mint leaves 20 leaves
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Olive oil Olive oil ¼ cup
  • Photograph of Canned tomatoes Canned tomatoes 14.1 oz
  • Photograph of Italian basil Italian basil 12 leaves
  • Photograph of Salt Salt 0.4 oz

Method

  1. 1 Knead the semolina flour with the all-purpose flour, a little olive oil, salt, and warm water until it forms a smooth dough. Cover and let it rest for 30 minutes.
  2. 2 Boil potatoes with the skin on for 25 minutes, peel them, and mash them while still hot.
  3. 3 Mix the potatoes with grated Pecorino cheese, minced garlic, chopped mint leaves, and salt to form a smooth, pliable filling.
  4. 4 Roll out the dough thinly, cut it into a 7 cm circle, place the filling in the center, and then close the edges by pinching alternately to create the shape of a rice ear.
  5. 5 Simmer canned tomatoes with olive oil and Italian basil leaves for 15 minutes to make a simple sauce.
  6. 6 Boil the culurgiones in boiling salted water for 5 minutes until they float to the surface, then transfer them to tomato sauce, sprinkle with Pecorino cheese, and serve.

With an appliance

  • Microwave 1 hr 30 min

    Replace step 2: prick the potato all around with a fork, microwave at 800 W for 10 minutes, flip after 5 minutes, then peel and mash while still hot. Keep the shaping and cooking steps the same.

Start cooking