Some days ago I found again this blog-entry at lamiacucina. And then I dreamed some days of making these Culurgiones. I love the shape! I just wondered a little bit about pasta filled with potatoes and mint. Potatoes in pasta? Mint and tomato sauce? Well… For the potatoes, there was a big pro: as they’re not creamy, the pasta should be easier to fill. So I dared to make Culurgiones.
Result: great. Greeeeeat. GREEEEEEAT!!!!
The silky-creamy-velvety-I-don’t-kno-how-to-describe consistency of the potatoes with the light taste of mint and cheese – oh, it was soooo good. And not so hard to make. Well, it takes some time, yes. But it’s a nice spare-time-activity.
Having watched the video that Robert has linked in his blog entry, I tried my first one. Result:
The second one was the same. There was a mistake. Which one? I watched again the video and found out, that I had to put the end which I had pinched together in the new fold. Ah… how to explain it… Maybe like this:
Then it worked quite well. Ok, the women on the video make nicer ones, but that weren’t their first ones!
You wanna try, too? Start now:
First, invite two people as the amout you’re gonna make should be enough for three.
Then make a dough of
200g durum wheat semolina
90 g water
Knead well, wrap it, put it in the fridge for 1h.
Take 4oo g potatoes, steam them until done. Peel them, mash them, crumble in 2-3 pinches of dried mint, grate about 200 g Pecorino sardo (or another tasty cheese should do as well), season with salt. When the potatoes have cooled down, add the pecorino. Knead a little bit with your hands, form rolls of about 2 cm in diameter and cut about 30-35 pieces of 3-4 cm. Set aside.
Roll out the dough (I asked Manovelletta to help me – I rolled it out until 3/7), cut rounds of about 9 cm in diameter.
Fill the dough as shown in the video.
For the sauce, sauté 1 onion (Robert uses garlic and no onion – I considered my colleagues…) in olive oil, then cut 3-4 tomatoes in cubes and add them. Sauté well until creamy. Season with basil, oregano, salt, and pepper.
Cook the culurgiones in a lot of hot water for 4-5 minutes. Serve them with the sauce and some Pecorino or Parmigiano (that’s what I did…) – maybe in a nicer way than I did:
Filed under: Recipes: Pasta, Recipes: Potatoes | 6 Comments
Tags: cheese, potato, tomato