CULURGIONES RECIPE - (4.7/5)
Provided by cookism
Number Of Ingredients 21
Steps:
- 1. Combine 00 flour, semolina and salt in a large mixing bowl. Mix well. Form a well in the center and add in olive oil. Gradually stir some flour into the olive oil. Bit by bit, add in warm water to form a dough. 2. Transfer the dough to a clean work surface. Using the press-fold-turn action, knead the dough till elastic and smooth. Cover the dough with a plastic wrap and leave it for at least 30 minutes. 3. In the meantime, boil potatoes in salt water till soft. Allow the potatoes to cool a bit before peeling the skin. Mash the potatoes by running them through the potato ricer. 4. Add mashed potatoes, pecorino cheese, ricotta, finely minced garlic, chopped fresh mint and olive oil into a large mixing bowl. Mix well! 5. Divide the dough into 4 parts. Flatten a piece of dough with your fingers and roll the dough through the pasta machine by starting with the widest setting. Fold the dough into half and run the dough through the machine for a few more times. Subsequently, click a setting down and run the dough through till you reached your desired thickness. Please do not skip a setting in between and always cover the rest of the dough with a plastic wrap to prevent the pasta dough from drying out. I am using an Ampia 150 pasta machine and I typically prefer my dough thickness to be set at 5. 6. Using a 8cm diameter cutter, cut the pasta sheet into disks. Place the filling in the center and roughly neaten them with your fingers. Follow the steps above to achieve the culurgiones shape. 7. To cook the sauce, heat the pan and add some olive oil followed by minced garlic and tomatoes. Season with brown sugar, salt and black pepper. Add a splash of white wine and basil into the pan. Stir occasionally and allow the sauce to reduce to your desired consistency. You can always add some pasta water if the sauce is too thick 8. To cook culurgiones, season water with salt (3 liters of water + 1 tbsp of salt) and add them into a good simmer. Stir occasionally to prevent culurgiones from sticking to the bottom. Culurgiones should be ready when they rise to the surface. Using a slotted spoon, drain and transfer culurgiones onto a warm serving plate. Spoon sauce onto the pasta and top it up with grated pecorino cheese and black pepper. Ready to serve! Enjoy!
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Hawa Issah
[email protected]I highly recommend this recipe for culurgiones. They're a delicious and easy-to-make dish that's sure to impress your friends and family.
Sibusiso Nkosi
[email protected]These culurgiones are a must-try for any fan of Italian food. They're a delicious and unique dish that you're sure to love.
Naveen Ali
[email protected]I'm so glad I learned how to make these culurgiones. They're a delicious and unique dish that I'm sure to enjoy for years to come.
kinbore bd
[email protected]These culurgiones are a great way to celebrate Sardinian culture. They're a delicious and authentic dish.
Anuj Gurung
[email protected]I made these culurgiones for a potluck and they were a huge hit. Everyone was asking for the recipe.
Ghulam Hussain Shaikh
[email protected]These culurgiones are a great way to impress your guests. They're sure to be a hit.
Maimoona Thaufeeg
[email protected]I love how versatile these culurgiones are. You can fill them with anything you like.
mahinja milkolas
[email protected]These culurgiones are a great way to use up leftover potatoes. They're also a delicious and affordable meal.
Nigel Williamson
[email protected]I've made these culurgiones several times now and they always turn out great. They're a perfect dish for any occasion.
Stephen Kiragu
[email protected]I'm so glad I found this recipe. These culurgiones are now one of my favorite dishes to make.
Herman vanrooyen
[email protected]These culurgiones were so easy to make and they turned out so well. I will definitely be making them again.
Ariyan Shahin
[email protected]I made these culurgiones for a party and they were a huge success. Everyone loved them!
Mya Zertuche
[email protected]I followed the recipe exactly and my culurgiones turned out great! They were a big hit with my family and friends.
Jonah Kale
[email protected]The dough for these culurgiones was a bit too thick for my taste, but the filling was delicious.
Akash Don
[email protected]These culurgiones were a bit too salty for my taste, but overall they were still very good.
Franck Hefka
[email protected]I'm not a huge fan of potato-based dishes, but these culurgiones were surprisingly good. The combination of the potato filling and the crispy dough was perfect.
Hasnain Ansari
[email protected]These culurgiones were a bit more time-consuming to make than I expected, but they were well worth the effort. They were absolutely delicious!
Showrov Das
[email protected]Wow! These culurgiones were amazing! The filling was so flavorful and the dough was cooked to perfection. I will definitely be making these again.