Imported from the web
Culurgiones fritti
Traditional Sardinian potato-and-pecorino ravioli, shaped by hand with a distinctive wheat-spike closure and fried until golden. They are served hot as an appetizer, aperitivo, or apericena.
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Ingredients
- 500 g Durum wheat flour (For the pasta dough)
- 250 ml Water (Add gradually; the required amount may vary slightly depending on the flour)
- 30 ml Extra-virgin olive oil (For the dough)
- 8 g Salt (For the dough)
- 1500 g Potatoes (For the filling)
- 100 g Fresh pecorino (Alternatively, use 50 g semi-aged pecorino; the original filling uses viscidu cheese, which may be difficult to find)
- 100 ml Extra-virgin olive oil (For sautéing the onion and garlic)
- 1 Small onion (Finely chopped; optional)
- 2 cloves Garlic (Left whole, crushed)
- 10 leaves Mint leaves (Finely chopped; the amount is approximate and may be adjusted according to leaf size and taste)
- Salt (As needed for the potato filling and cooking water)
- 500 kg Peanut oil (For frying; the source states 500 kg exactly, which appears to be a likely website measurement error)
Steps
- 1
Wash the potatoes thoroughly. Cook them in plenty of salted water for approximately 40 minutes, checking doneness with a fork.
- 2
When the potatoes are cooked, peel them and mash them with a potato ricer.
- 3
Finely chop the onion, if using it. Transfer it to a nonstick pan with the olive oil and the two whole crushed garlic cloves.
- 4
Sauté the onion and garlic gently over low heat, then add the mixture to the mashed potatoes.
- 5
Finely chop the mint leaves and add them to the potatoes.
- 6
Add the pecorino to the potato mixture. If using semi-aged pecorino instead of fresh, use 50 g because it is more strongly flavored; taste and add more only if needed.
- 7
Mix the potatoes thoroughly with the prepared ingredients and adjust the salt if necessary.
- 8
Place the flour in a stand mixer or a bowl if kneading by hand. Add the dough salt, then gradually pour in the water while working the dough.
- 9
Add the olive oil and continue working the dough. The exact amount of water may vary slightly depending on the flour.
- 10
When the dough is ready, cut off a portion to work with and cover the remaining dough with the bowl turned upside down over it.
- 11
Roll the dough into thin sheets using a pasta machine or rolling pin.
- 12
Cut circles from the sheet with a pastry cutter or a glass, approximately the diameter of an ordinary drinking glass.
- 13
Place a small amount of filling on one side of each dough circle, leaving enough uncovered dough to fold the circle into a half-moon.
- 14
Close each culurgione by pinching the dough with your fingers to create the traditional wheat-spike pattern.
- 15
Continue shaping the culurgiones until the ingredients are used, placing the finished pieces on floured trays.
- 16
Pour the peanut oil into a large frying pan and heat it. Once hot, fry the culurgiones in batches.
- 17
Fry the culurgiones until golden. Remove them from the oil and place them on absorbent paper to drain the excess oil.
- 18
Fry the culurgiones just before serving. They are best served hot, since they take only a few seconds to cook according to the source.
Notes
The source lists 500 kg of peanut oil for frying; this is almost certainly a typographical error, but the authoritative structured data states 500 kg and it has been preserved. The source does not specify a frying temperature. Any uncooked culurgiones may be cooked later as a first course or frozen for later use.
Nutrition per serving
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