Culurgiones

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.