Drive away with green broad beans and ricotta
126 recipes
The culurgiones!
ingredients
servings
6
Semolina
260 grams
Type 00 wheat flour
140 grams
Extra virgin olive oil
10 grams
Water
200 grams
Pecorino cheese
150 grams
Potatoes
500 grams
Garlic
2 wedges
Fresh mint
5 leafs
first courses from Italy - Sardegna
The culurgiones!
The culurgiones!
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Small stuffed ears!
preparation
step 1
First we start the filling, put the potatoes in a large pot and cover with water. Boil for 10-15 minutes, testing the cooking with a fork, it must pass through without problems. Cooking depends on the size of the potatoes you use.
step 2
Once cooked, drain and heat the schiaccia potatoes. I cut them in half and then crush them one at a time, so that the peel remains separate. Let it cool in the bowl.
step 3
We prepare the pasta: we gather in the bowl semolina, flour, salt and oil. Add 150 grams of water and begin to work with a fork.
step 4
Add the remaining water little by little, working the dough on the top. The consistency we want is that of egg pasta, therefore elastic, but not too hard or moist.
step 5
Let it rest covered by the bowl (or if you prefer you can cover it with film) while we finish the filling.
step 6
Once the potatoes are cold, add the grated pecorino (I chopped it in the blender, so that it remains a few large pieces, I like it coarse), grated garlic, salt and chopped mint with a knife.
step 7
We knead with our hands until we obtain a tied compound, we keep aside. Take a portion of dough and roll out a sheet with a thickness of just under 2 mm (in my machine I arrived at the third last notch) and cut the circles with the 7 cm pastry cutter.
step 8
Little advice, don't make too many of them at once, especially if you close them yourself, because pasta tends to relax and stick, making the closure complex, I learned it at my expense. I did 3 at a time.
step 9
There is no need to flour the top, initially I used the flour but I noticed that the dough does not tend to stick to the top even without it.
step 10
Take a teaspoon of filling and form a sausage with the size of our pasta circle.
step 11
With the left hand we hold it firm, while with the right we pinch the dough. We create a little cornet, a small triangle of dough between thumb and forefinger. We push the triangle towards the inside, towards the filling.
step 12
Let's pinch first to the left and then to the right, so as to recreate another triangle like the one from which we started. We continue to pinch the pasta until we close the ear.
step 13
Once everyone is closed, after having celebrated we think about cooking. Heat a pot with plenty of salted water, and when it boils, dip our ears of wheat and cook for 8-10 minutes.
step 14
Drain with a slotted spoon, so as not to risk ruining them and serve with the basil sauce and a grated pecorino!
step 15
With these doses I got 52 ears. If you don't consume them all, place them in a freshly floured tray and transfer it to the freezer. When they are well frozen, gather them in a bag. When you want to eat them, dip them in boiling water to freeze.
