Ingredients
- 800 g peeled tomatoes
- 500 g yellow-paste potatoes
- 150 g flour 00
- 100 g seasoned Sardinian pecorino
- 100 g fresh Sardinian pecorino
- 100 g re-milled durum wheat semolina
- 15 pcs mint leaves
- 2 pcs garlic cloves
- 1 pc bay leaf
- extra virgin olive oil
- salt
- pepper
For the recipe of culurgiones, mix flour and semolina, 2 tablespoons of oil and a pinch of salt and mix them with 150 g of water. Collect the dough into a ball, wrap it in plastic wrap and let it rest for 1 hour. Boil the potatoes, peel and mash them. Chop 1 clove of garlic, brown it in a pan with 2 tablespoons of oil for 30 seconds and add it to the potatoes with the chopped mint leaves, the 2 grated pecorino cheeses and 2 tablespoons of oil, adjusting with salt and pepper. Roll out the dough into a sheet 1 mm thick. Cut out about fifty discs (ø 7 cm). Spread 1 tablespoon of filling in the center of each disk, then close it, pinching the edges alternately and overlapping a little to give the classic «spike shape. Cook the culurgiones in salted water until they come to the surface.
FOR THE SAUCE: Brown 1 clove of garlic with the peel and 1 bay leaf with 4 tablespoons of oil; add the peeled tomatoes into pieces and cook for 15 minutes; season with salt and pepper. Remove the garlic. Season the culurgiones with the tomato sauce and serve with basil to taste.
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