Culurgiones d'Ogliastra

Name: Culurgiones d'Ogliastra
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4 servings
Ingredients: 300 g fine semolina flour; 100 g plain flour; 200 ml water lukewarm; 600 g potatoes peeled; 150 g Pecorino Sardo finely grated; 15 g fresh mint chopped; 1 garlic clove finely grated; 500 g passata; 3 tbsp extra virgin olive oil

Sardinian potato, pecorino and mint dumplings

Hand-shaped Sardinian pasta parcels filled with potato, pecorino and mint, served with a simple tomato sauce.

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Prep60 minsCook30 minsServes4DifficultyAdvanced

Bright, satisfying and built for real life.

This recipe brings together the generous flavours of Sardinian and Italian cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.

The recipe

Culurgiones d'Ogliastra

60 min prep30 min cook90 min total4 servings

Scale:

Ingredients

Method

1
Knead the semolina, flour and water into a smooth firm dough, then cover and rest.
2
Boil and mash the potatoes, then mix with pecorino, mint, garlic and one tablespoon of oil; cool.
3
Roll the dough thinly, cut rounds, add filling and seal each parcel with the traditional wheat-ear pleat.
4
Simmer the passata with the remaining oil while boiling the culurgiones until they float and are tender.
5
Serve the drained dumplings with tomato sauce and extra pecorino.

Culurgiones from Ogliastra are Sardinian pasta parcels distinguished by their potato, pecorino and mint filling and braided sa spighitta seal.