Sardinian Culurgiones (Stuffed Pasta) with Tomato Sauce
Dive into the heart of Sardinian cuisine with this authentic Culurgiones recipe, featuring a delectable potato and cheese filling encased in homemade pasta, served with a rich tomato sauce.
Equipment
- Large mixing bowl
- Fork or dough mixer
- Rolling Pin
- Large pot for boiling
- Skillet or saucepan
- Knife
- Cutting board
- Potato masher
Ingredients
For the Culurgiones
- 2 cups all-purpose flour (240g)
- 3 large eggs
- 1 tbsp olive oil (15ml)
- 1 tsp salt (5g)
For the Filling
- 1 lb russet potatoes (450g), peeled and diced
- 1 cup grated Pecorino cheese (100g)
- 1 tbsp fresh mint finely chopped (15ml)
- Salt and pepper to taste
For the Tomato Sauce
- 2 tbsp olive oil (30ml)
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 can crushed tomatoes (28 ounces or 800g)
- 1 tsp sugar (4g)
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil.
- Using a fork or a dough mixer, gradually incorporate the flour into the eggs and oil, mixing until a dough begins to form.
- Knead the dough on a floured surface for about 10 minutes, until it's smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes at room temperature.
- Boil the diced potatoes in salted water until tender, about 15 minutes. Drain and mash them while still warm.
- Stir in the grated Pecorino cheese and chopped mint. Season with salt and pepper to taste. Set aside to cool.
- Roll out the rested pasta dough into a thin sheet. Using a round cutter, cut out circles approximately 3 inches (7.5cm) in diameter.
- Place a spoonful of the potato filling in the center of each dough circle.
- To seal, fold the dough over the filling to create a half-moon shape. Pinch the edges to seal, then roll and press the edge to create a braided look.
- Bring a large pot of salted water to a boil. Gently drop the Culurgiones in and cook for about 4-5 minutes, or until they float to the surface. Remove with a slotted spoon and drain.
- In a skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant.
- Pour in the crushed tomatoes, sugar, and season with salt and pepper. Simmer for 20 minutes, stirring occasionally.
- Serve the boiled Culurgiones topped with the warm tomato sauce. Garnish with fresh basil leaves.
Notes
For a richer pasta dough, substitute 00 flour for all-purpose flour.
Ensure the edges of the Culurgiones are well sealed to prevent the filling from leaking out during cooking.
The braided edge, while traditional, can be simplified to a simple press with a fork for beginners.
The Culurgiones can be prepared in advance and frozen before cooking. Boil directly from frozen, adding a couple of minutes to the cooking time.
For a vegetarian version, ensure the Pecorino cheese is made without animal rennet.