This is my first time making these, and I know they’re not perfect, but they turned out delicious.
Ingredients for 10 culurgiones -> 50g semolina, 50g flour, 50ml water, 1 tablespoon olive oil, a pinch of salt. For the filling: 200g potatoes, 60g pecorino cheese, 1 tablespoon garlic-flavored olive oil, salt and mint to taste.
Method -> Make the dough with the ingredients listed and let it rest for half an hour. Meanwhile, prepare the filling: mash the boiled potatoes, add the grated pecorino cheese, oil, salt, and chopped mint. Roll out the dough thinly, about 1/2 millimeter thick, cut into 8cm disks, and fill them with the potato filling. To create a herringbone-like shape, pinch the ends of the dough with your fingertips. Boil them in salted water, once they come to the surface, leave them for a minute and then they’re ready!
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This is my first time making these, and I know they’re not perfect, but they turned out delicious.
Ingredients for 10 culurgiones -> 50g semolina, 50g flour, 50ml water, 1 tablespoon olive oil, a pinch of salt. For the filling: 200g potatoes, 60g pecorino cheese, 1 tablespoon garlic-flavored olive oil, salt and mint to taste.
Method -> Make the dough with the ingredients listed and let it rest for half an hour. Meanwhile, prepare the filling: mash the boiled potatoes, add the grated pecorino cheese, oil, salt, and chopped mint. Roll out the dough thinly, about 1/2 millimeter thick, cut into 8cm disks, and fill them with the potato filling. To create a herringbone-like shape, pinch the ends of the dough with your fingertips. Boil them in salted water, once they come to the surface, leave them for a minute and then they’re ready!