Sardinian Culurgiones with Potato, Pecorino and Mint

⏱ 110 min · Serves 4

These wheat-ear shaped parcels from Ogliastra hide a soft filling of potato, sharp pecorino and fresh mint. Pleating them takes a little practice, but the rhythm is soothing and the reward is a plateful of pasta that tastes of a Sardinian kitchen. Serve simply with tomato passata and more grated pecorino.

Per serving: 690 kcal · 26.0g protein · 97.0g carbs · 22.0g fat

Ingredients

• 400 g durum wheat semolina flour (semola rimacinata)
• 200 ml warm water, plus a splash more if needed
• 1/2 tsp fine salt
• 1 tbsp olive oil
• 600 g floury potatoes, peeled and cut into chunks
• 150 g pecorino sardo, finely grated (plus extra to serve)
• 50 g aged pecorino romano, finely grated
• 2 garlic cloves, crushed to a paste
• 3 tbsp extra virgin olive oil
• 20 g fresh mint leaves, finely chopped
• Salt and black pepper
• 400 g tomato passata
• 1 small onion, finely chopped
• 1 tbsp olive oil, for the sauce
• Pinch of sugar

Method

1. Make the dough: mix semolina and salt in a bowl, add the olive oil and warm water a little at a time, then knead 10 minutes until smooth and firm. Wrap and rest 30 minutes at room temperature.
2. Boil the potatoes in salted water until very tender, 15-18 minutes. Drain well and leave to steam dry for 5 minutes, then mash or pass through a ricer until completely smooth.
3. While still warm, beat in both pecorinos, the garlic paste and the extra virgin olive oil. Stir through the mint, season with salt and plenty of pepper, and cool to room temperature. The filling should be thick enough to roll into balls.
4. Make the sauce: soften the onion in the olive oil for 8 minutes, add the passata, a pinch of sugar and salt, and simmer gently 20 minutes.
5. Roll the dough thinly (about 1.5 mm) and cut 9 cm discs. Keep the offcuts and unused dough covered.
6. Place a walnut-sized ball of filling in the centre of a disc. Fold the edges up around it and pleat alternately from side to side, like closing a zip, to form the spiga (wheat ear) seam. Pinch the end to seal. Repeat; you should get around 32-36.
7. Bring a large pan of salted water to a gentle boil. Cook the culurgiones in batches for 4-5 minutes, until they float and the seam is tender.
8. Lift out with a slotted spoon, arrange on warm plates, spoon over the tomato sauce and finish with grated pecorino and a few mint leaves.