Sardinian Culurgiones
Source: https://www.meranermuehle.it/rcp_recipe/sardinian-culurgiones
Baking/cooking time
2-3 Minutes
Rest time
10 Minutes
Difficulty
easy
Ingredients
| For the dough | ||
| 1000 | g | Mix for fresh pasta glutenfree |
| 500 | g | Water |
| 2 | Egg | |
| 20 | g | Salt |
| For the filling | ||
| 6 | medium-sized potatoes | |
| 250 | g | Pecorino cheese |
| 50 | Fresh mint | |
| 100 | g | Butter (lactose-free) |
| q.s. | Pepper | |
| q.s. | Salt | |
| Additionally | ||
| q.s. | Tomato sauce | |
| q.s. | Fresh mint |
Preparation
- Peel the potatoes, boil them in salted water, mash them in a potato masher and let them cool in a bowl.
- For the dough, mix the egg with the flour and gradually add the water and a pinch of salt. Knead everything together to form a firm dough. Then cover and leave to rest for 10 minutes.
- For the filling, grate the pecorino cheese and add it to the potato mixture. Top with fresh mint and a knob of butter.
- Roll out the dough thinly with a pasta machine (thickness 5 or 6) or with a rolling pin. Cut out small circles with a glass or pastry cutter. Place a small ball of filling on each circle and press the edges of the dough so that it takes the shape of an ear.
- Cook the Sardinian culurgiones in salted water for about 2-3 minutes.
In collaboration with @io_speriamo_che_celiacavo
Mix for fresh pasta glutenfree
Produrre pasta fresca gustosa e senza glutine non è più una sfida grazie a questa miscela! È adatta a qualsiasi tipo di pasta all'uovo. Lasciatevi tentare dalla facilità della preparazione! Adatto a chi evita il glutine nella dieta quotidiana.
500 g
€4.50
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