Culurgiones is a traditional Sardinian pasta dish made with an unleavened dough filled with a mixture of mashed potatoes, pecorino cheese, mint, and sometimes a little garlic. The dough is then folded and sealed, creating a distinctive shape resembling a small ear. Culurgiones are typically served with tomato sauce, melted butter, and grated pecorino cheese.
- 2 cups all-purpose flour
- 2 eggs
- 1/2 cup water
- 1 tsp salt
- 2 cups mashed potatoes
- 1 cup grated pecorino cheese
- 2 tbsp chopped mint
- 2 cloves of garlic, minced (optional)
- 1 cup tomato sauce or melted butter for serving
- Extra grated pecorino cheese for serving
- In a large bowl, combine the flour, eggs, water, and salt to make a dough. Knead the dough for about 10 minutes until it is smooth and elastic. Let it rest for 30 minutes.
- In a separate bowl, mix together the mashed potatoes, pecorino cheese, mint, and garlic (if using).
- Roll out the dough into thin circles about 3 inches in diameter.
- Place a spoonful of the potato mixture in the center of each dough circle.
- Fold the dough over the filling and press the edges together to seal, creating a half-moon shape.
- Bring a large pot of salted water to a boil and carefully drop in the culurgiones. Cook for about 5-7 minutes or until they float to the surface.
- Serve the culurgiones with tomato sauce or melted butter and grated pecorino cheese.
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