Culurgiones stuffed with potatoes (Sardinia recipe)

Name: Culurgiones stuffed with potatoes (Sardinia recipe) - Voichita D.
Ingredients: dough: 150g of flour 00 warm water as needed 1 tablespoon of oil a pinch of salt water is added little by little just enough to result in a soft and elastic dough... if the filling is not ready yet; keep the dough under a bowl or pot so it doesnt harden while we prepare the dough; we prepare the filling: 3; 4 medium; sized potatoes boiled in their skin grated sheep cheese (for these potatoes; I had about a soup plate of grated cheese; see the picture) chopped mint a little oil in which I fried 1; 2 cloves of garlic; then discard the garlic and use only the flavored oil; I used garlic powder.

Pasta/Pizza - Culurgiones stuffed with potatoes (Sardinia recipe) by Voichita D. - Recipia

To prepare this delicious dish, we start by peeling the potatoes, then we mash them with a fork or, if you prefer, you can grate them to achieve a fine texture, similar to that of mashed potatoes. In this potato puree, we add the flavored oil, which will provide a special taste, as well as cheese and fresh mint, which will add a note of freshness and aroma. Mix the ingredients well with your hands until you achieve a uniform composition. From this mixture, form mini cylinders, making sure they are of uniform size. After you have prepared the filling, it is time to take care of the dough. Divide the dough into pieces the size of a walnut. From the amount used, you should get about 12 pieces. Roll each piece with a rolling pin until you get round sheets, making sure the size is large enough to wrap the potato filling. Although the sheets may turn out more rectangular, don’t worry, the shape will not affect the final taste. Start assembling each pasta. Place the sheet in your left palm, add the potato filling in the center, and fold the edges of the dough over the filling, starting from the top, then from the left and right, pinching with your fingers to seal well. Repeat this process until you have finished "sewing" all the culurgiones. After you have finished preparing all the pastas, put them to boil in a pot of hot water, to which you have added salt and a little oil. Stir gently with a wooden spatula to prevent sticking, being careful not to break them, as they are delicate. When the pastas rise to the surface, let them boil for a few more minutes; depending on their size, the boiling time may vary, but generally, 5 minutes should be enough for the largest ones. In the meantime, prepare a tomato and pleurotus mushroom sauce. In a pan, add the finely chopped mushrooms, along with a little water from the pot in which the pastas are boiling. After the mushrooms have softened, add the oil and tomato sauce. Since you are using the pasta water, there is no need to add salt. Once the sauce reaches the desired consistency, add the boiled pastas with a slotted spatula and mix gently, letting them soak up the flavors of the sauce for a few seconds. When serving, you can choose not to add cheese on top, considering that the sauce contains mushrooms. However, if you prefer, a simple tomato sauce served with grated cheese is an excellent choice. Other options include butter with sage or raw oil with cheese, and for a heartier meal, tomato sauce with meat. This culurgiones recipe is definitely a hearty and delicious choice!

Ingredients

dough: 150g of flour 00 warm water as needed 1 tablespoon of oil a pinch of salt water is added little by little just enough to result in a soft and elastic dough... if the filling is not ready yet
keep the dough under a bowl or pot so it doesnt harden while we prepare the dough
we prepare the filling: 3
4 medium
sized potatoes boiled in their skin grated sheep cheese (for these potatoes
I had about a soup plate of grated cheese
see the picture) chopped mint a little oil in which I fried 1
2 cloves of garlic
then discard the garlic and use only the flavored oil
I used garlic powder.

Culurgiones stuffed with potatoes (Sardinia recipe)

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