Sardinian Culurgiones with Potato, Pecorino and Mint

⏱ 100 min · Serves 4

These plump, wheat-ear shaped parcels from Ogliastra hide a silky filling of potato, sharp pecorino and fresh mint. Pleating the seam takes a little practice, but even the wobbly ones taste wonderful under a simple tomato and basil sauce.

Per serving: 648 kcal · 24.0g protein · 89.0g carbs · 21.0g fat

Ingredients

• 300g semola rimacinata (fine durum wheat semolina)
• 150ml warm water, plus a splash more if needed
• 1/2 tsp fine salt
• 1 tbsp olive oil
• 600g floury potatoes, peeled and cut into chunks
• 120g pecorino sardo, finely grated (plus extra to serve)
• 30g Parmesan, finely grated
• 2 tbsp extra virgin olive oil
• 1 small garlic clove, crushed to a paste
• 4 tbsp finely chopped fresh mint leaves
• Salt and black pepper
• 400g tin good-quality peeled tomatoes
• 1 tbsp extra virgin olive oil, for the sauce
• 1 garlic clove, halved
• A few basil leaves

Method

1. Mix the semola and salt in a bowl, add the olive oil and warm water and bring together, then knead 8-10 minutes to a smooth, firm dough. Wrap and rest 30 minutes at room temperature.
2. Boil the potatoes in salted water until completely tender, about 15-18 minutes. Drain very well and leave 2 minutes to steam dry, then mash or pass through a ricer while hot.
3. Beat the pecorino, Parmesan, 2 tbsp olive oil, garlic paste and mint into the warm potato. Season with salt and plenty of pepper. Cool to room temperature; the filling should be thick enough to roll into balls.
4. For the sauce, warm 1 tbsp oil with the halved garlic, add the crushed tomatoes and a pinch of salt and simmer 15-20 minutes until thick. Discard the garlic, tear in the basil.
5. Roll the dough thinly (about 2mm) and cut out 9cm discs. Keep them covered as you work.
6. Place a walnut-sized ball of filling on a disc. Lift the two sides and pinch a small pleat alternately from each side along the top, working down the parcel to make the wheat-ear seam; press the tip to seal. Repeat, aiming for 24-28 culurgiones.
7. Cook in a wide pan of well-salted simmering water for 4-5 minutes, until they float and the seams are tender. Lift out with a slotted spoon.
8. Spoon warm tomato sauce over the culurgiones, add a little grated pecorino and a few mint leaves, and serve straight away.