Homemade Sardinian Culurgiones (or culurgionis) are our favorite homemade stuffed pasta from Sardinia. Traditionally filled with mashed potatoes, pecorino, and fresh mint. Served with a quick and simple homemade tomato sauce, this is perfect for a lazy Sunday lunch.
Cook Time: 20 mins
– For the pasta: – 2 cup semolina flour – 1 cup 00 flour or all-purpose flour – 1 ¼ cup warm water – 1 Tablespoon extra-virgin olive oil – 1 tsp sea salt – For the filling: – 1 lb Yukon Gold potatoes peeled and cut into 1 ½-inch pieces – 3 Tablespoons extra-virgin olive oil – 1 garlic clove peeled and crushed – 1 cup grated Pecorino Romano or Pecorino Sardo – 1 egg lightly beaten – 1 tsp extra-virgin olive oil – Sea salt – Freshly ground pepper – For the tomato sauce: – 3 Tablespoons extra-virgin olive oil – 1 medium onion finely chopped – 2 lbs juicy ripe tomatoes or use a can of plum tomatoes (San Marzano is best) – 1-2 teaspoons sea salt
What are the different versions of Sardinian Culurgiones? In the Ogliastra and Barbagia regions of central Sardinia, they are filled with a soft cheese called fisidu. In the south of Sardinia, they could be found filled with ricotta, goat (or sheep)meat, saffron, spinach and fresh basil. In Seui, they are filled with cas’e fitta, which is a fresh Sardinian cheese that is stored in salt water, but does not taste even one bit like feta cheese. In Villagrande Strisaili, they fry the culurgiones instead of boiling them.
How big are Sardinian culurgiones? As I mentioned before, they’re similar to making ravioli. You are cutting out dough disks and when they are stuffed, they should be about 2-4 inches long, and 1-2 inches wide (depending on how big your dough disks are cut out). Unlike ravioli, the closure is much different. Can I make culurgiones with only semolina flour? Yes, you can! Typically, it is made using only semolina. I liked using all-purpose and semolina together. But use only semolina, if you prefer.
RECIPE TIPS AND FAQ’S:
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