for 4 person

Noodle dough

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

Filling

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

Sauce

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

To assemble

	salted water, boiling
1 tbsp	peppermint, coarsely chopped

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.

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