Sardinian Culurgiones
Servings: 2 Portions
Ingredients
Simple Dough
- 100g '00' or plain flour
- 1 egg
- Pinch of salt
- 1 tbsp olive oil
Spinach/Basil Dough
- 100g '00' or plain flour
- 1 egg
- Pinch of salt
- 20ml Boiling water
- Handful of basil or spinach leaves
- 1 tbsp olive oil
Filling
- 5 potatoes, boiled
- 50g grated pecorino cheese
- 2 garlic cloves, minced
- 1 tbsp mixed herbs
Sauce
- 1 red pepper, roughly chopped
- 30g cheddar cheese, roughly chopped
- 100ml milk
- Seasoning
Instructions
For The Simple Dough
- Pour the flour onto a clean surface. Make a crater in the centre and pour in the eggs, salt, and olive oil. Gently whisk the wet ingredients with a fork, bringing in the flour in from the edges.
- Knead the dough for 5 minutes and the set aside in cling film for 15 minutes.
For The Green Dough
- In a blender, combine spinach/basil leaves, boiling water, egg, salt, and olive oil to create a green mixture.
- Pour the flour onto a clean surface. Make a crater in the centre of the flour and pour in the green mixture. Gently whisk the wet ingredients with a fork, bringing in the flour from the edges. Add more flour if the mixture is too wet. Add more water or olive oil if the dough is too dry.
- Knead the dough for 5 minutes and then set aside in cling film.
For The Filling
- In a bowl, combine your filling ingredients. Mix thoroughly so the ingredients are well incorporated.
Making The Dumpling Wrappers
- Roll out each coloured dough into the same length and thickness cylinder (you may need to resize each dough so they are of equal sizes). Place them side by side and push them together so they become one singular dough.
- Either using a rolling pin or a pasta machine, begin rolling the dough until it's 2-3mm in thickness. You should have half the strip as plain dough and half the strip as green dough (check out my video or the images above for reference).
- Using a circular cutter (around 3 inches in diameter), cut out wrappers from the dough with equal colours on each half of the wrapper.
- Set these aside under a damp cloth or cling film to avoid drying out.
Assembling The Dumplings
- Place a spoonful of the filling into the centre of the wrapper.
- Pinch at the bottom of the wrapper then keep folding inwards until the dumpling is closed. The end result is that the Culurgione should look like a wheat strand. For a video tutorial, check out my Instagram! Repeat this step until there is no more dough or filling.
Cooking
- In a pan of salted boiling water, add in your Culurgiones and simmer for 5-6 minutes. They should float to the top of the water.
- Remove and drain.
The Sauce
- In a blender, combine red pepper, cheese, milk, and seasoning. Heat it up in a pan and then your sauce is ready to go!
Serving
- On a plate, add a big spoonful of the sauce as the base. Then, delicately place the Culurgione on top of the sauce and sprinkle with parmesan. Enjoy!