Culurgionis (culurgiones), also known as culingionis (according to the Encyclopedia of Pasta) is a stuffed pasta from Ogliastra, a mountainous area on the eastern side of Sardinia. The filling is commonly made with boiled/mashed potatoes, olive oil, Pecorino Sardo cheese (fresh and/or aged), garlic, mint and, sometimes, saffron — though the filling can vary depending on the region.
I used a combination of Fiore Sardo, a well-aged and lightly smoked Pecorino (delish), in addition to a fresh Pecorino sardo. Pecorino sardo is a firm Sardinian sheep’s milk cheese; it’s much less salty than Pecorino Romano.
As for the dough, just semola flour, water, a pinch of sea salt and drizzle of olive oil.
Folding them takes practice, which I definitely need more of. The culurgionis are formed by pinching the dough to create a seal in the form of what resembles an ear of wheat. They should be full and plump. They’re served in a simple tomato sauce, finished with a drizzle of extra virgin olive oil, grating of Pecorino and sprig of mint.
Spent a (too) short 10 days in Sardinia in 2014 and have been dreaming of returning ever since…
Place a walnut-sized piece of filling in the center of a round of dough. Fold the dough up over the filling like a taco. While holding it with one hand, press the filling down into the center with the index finger of the other hand.
Then, with your index finger, push the folded edge of the dough forward slightly. Next, pinch the right and left sides together. Pinch to seal (depicted in the photos below).
Once pinched, push the folded edge of the dough slightly toward the center again and pinch first the right loose flap of dough with your index finger and then the left flap of dough with your thumb (if right handed).
Once again, gently push the dough slightly forward toward the center and continue pinching each loose flap of dough, right and then left. Repeat until the entire package is completely sealed. Push any excess filling that fall out, back into the bowl with the filling. At the very end, pinch and roll the final little point making sure it is fully sealed.
Culurgionis
Ingredients
- 300 grams semola flour
- 150 grams water, room temperature
- 2 tsp olive oil
- pinch of salt
- 1 pound potatoes
- 100 grams (3.5 ounces) Pecorino sardo, aged
- 100 grams (3.5 ouncces) Pecorino sardo, fresh
- 2 cloves of garlic, grated
- 2 tbsp fresh mint, chopped
- 4 tbsp olive oil
- pinch of saffron (optional)
For serving:
- tomato sauce
- freshly grated Pecorino
- drizzle of extra virgin olive oil
- few mint leaves
Instructions
- For the dough: Mound the flour on a clean work surface. Make a well in the center. Add the oil, water and salt to the well. Mix to together until you have a shaggy ball.Knead the dough until smooth and elastic, 8 to 10 minutes. Wrap in plastic and set aside at room temperature to rest for 30 minutes.
- For the filling: Peel the potatoes. Boil the potatoes until fork tender. Place each potato into a potato ricer and press them directly into a large mixing bowl. Add the cheese, garlic, mint, olive oil and saffron (if using). Season with salt and mix until well combined.
- To form the culurgionis: Cut off a small portion of dough. Keep the rest covered with plastic to prevent drying out. With the pasta attachment, place the dough through the largest opening. Turn the setting to the second thickness. Continue putting the sheet of pasta through each setting until you reach setting number 4 (with my KitchenAid attachment). Place the sheet of dough on a clean work surface. Using a 3-inch round cookie cutter, cut into rounds. Remove the excess dough and place it back into the plastic wrap to keep it from drying out.Pick up a round of dough and place a walnut-sized piece of filling in the center. Fold the dough up over the filling like a taco. While holding it with one hand, press the filling down into the center with the index finger. With your index finger push the folded edge of the dough forward slightly, then pinch the right and left sides together. Pinch to seal. Once pinched, push the folded edge of the dough slightly toward the center again and pinch first the right loose flap of dough with your index finger and then the left flap of dough with your thumb (if right handed). Once again, gently push the dough toward the center continue pinching each loose flap of dough, right and then left. Repeat until the entire package is completely sealed. Push any excess filling that falls out back into the bowl with the filling. At the very end, pinch and roll the final little point making sure it is fully sealed.Place the culurgiones on a floured baking sheet until it is time to boil them. Culurgionis can also be easily frozen by first placing them in the freezer on a tray. When completely frozen they can be transferred into a well sealed freezer bag.
- To cook the culurgionis: Bring a pot of salted water to a boil. Transfer the culurgionis into the water and boil until they float to the surface, just a couple minutes. Remove them with a slotted spoon. Serve with a simple tomato sauce, grating of Pecorino, drizzle of extra virgin olive oil and sprig of mint.