Entree: Italy – Sardinia – Culurgiones (Sardinian stuffed pasta dumplings filled with mashed potato, pecorino cheese, and mint)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 15 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 3 cups (450 g) durum semolina flour (semola rimacinata)
- 1 1/4 cups (300 ml) warm water, plus more as needed
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tsp (5 g) salt (for dough)
- 1 lb (454 g) russet potatoes, peeled and cut into chunks
- 8 oz (225 g) Pecorino Sardo or Pecorino Romano, finely grated
- 2 tbsp (6 g) fresh mint, finely chopped
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) extra-virgin olive oil (to finish filling)
- Salt for boiling water
- For serving: 4 tbsp (60 g) unsalted butter and 8–10 fresh sage leaves, or simple tomato sauce and extra grated pecorino

Instructions

1. Make the dough: combine the semolina flour and 1 tsp salt in a large bowl. Add the warm water and 2 tbsp olive oil and mix until a rough dough forms. Knead on a lightly floured surface until smooth and elastic, about 8–10 minutes. If dough is too dry, add water 1 tbsp at a time. Wrap in plastic and let rest 30 minutes.
2. Prepare the filling: place the potatoes in salted boiling water and cook until very tender, about 15–20 minutes. Drain thoroughly, then mash or pass through a ricer while still hot to a smooth texture.
3. While the potatoes are warm, stir in the grated pecorino, chopped mint, 1 tbsp olive oil, and black pepper. Taste and adjust salt (cheese is salty, so add sparingly). Allow the filling to cool enough to handle.
4. Roll the rested dough thinly (about 1/16 inch / 1.5 mm) and cut into 3-inch (7–8 cm) round discs using a cutter or glass.
5. Place about 1 tsp of filling in the center of each disc. To form traditional culurgiones, fold the disc over the filling and seal by pinching and rolling the edges in a braided or ear-of-wheat pattern so the dumpling is completely closed and decorative.
6. Bring a large pot of salted water to a gentle boil. Cook culurgiones in batches; when they float, cook 2–4 minutes more until al dente. Remove with a slotted spoon.
7. For serving, melt butter in a skillet until it begins to brown lightly, add sage leaves and briefly crisp. Toss cooked culurgiones in the butter-sage sauce and sprinkle with additional grated pecorino, or serve with warmed tomato sauce and pecorino.