Culurgiones

Culurgiones

Total: 2 hr 15 Min. | Active: 1 hr 15 Min.
vegetarian
Nutritional value / people: 376 kcal
, Fat: 16 g
, Carbohydrate: 42 g
, Protein: 14 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Noodle dough

125g durum wheat semolina
50g white flour
¼tsp salt
1dl water
1tbsp olive oil

Filling

200g mealy potatoes, cooked in their skins, freshly boiled
100g ricotta
70g Pecorino, grated
2tbsp peppermint, finely chopped
1 garlic clove, pressed
salt and pepper to taste

Sauce

1tbsp olive oil
1 shallot, finely chopped
1 garlic clove, finely chopped
400g tomatoes, sliced
1dl water
½tsp sugar
salt and pepper to taste

To assemble

salted water, boiling
1tbsp peppermint, coarsely chopped
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How it's done

Noodle dough

Mix the semolina, flour and salt in a bowl, pour in the water and oil, knead into a smooth dough. Wrap in cling film and leave to rest at room temperature for approx. 1 hr.

Filling

Peel the potatoes while still hot. Pass the hot potatoes through a food mill into a bowl, leave to cool slightly. Mix with the ricotta, pecorino, mint and garlic, season.

To shape

Roll out the dough in batches to approx. 2 mm thick, cut out circles (approx. 8 cm in diameter). Place approx. 1 tbsp of filling on each circle, fold the dough and use two fingers to press together the ends and create a plaited effect.

Sauce

Heat the oil in a frying pan, sauté the shallot and garlic, add the tomatoes, water and sugar, season and simmer for approx. 10 mins.

To assemble

Cook the culurgiones in boiling salted water for approx. 5 mins., drain and mix with the sauce, garnish with mint.

Good to know
Tip: Sprinkle with a little grated pecorino romano.

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