Culurgiones Ogliastrini

Ingredients

• 300g plain flour
• 200g durum wheat semolina
• 270ml warm water
• 1 tbsp extra virgin olive oil, for the dough
• 2 pinches of salt
• 1kg floury potatoes
• 150g mature Sardinian pecorino, grated
• 100g fresh soft sheep's cheese
• 1 garlic clove
• 20 mint leaves
• 3 tbsp extra virgin olive oil, for the filling
• 400g tomato passata
• 2 tbsp extra virgin olive oil, for the sauce
• Basil, to serve
• Salt and black pepper

Before you cook

• Mix the flour, semolina, salt, 1 tbsp oil and warm water, then knead for 10 minutes to a smooth, elastic dough.
• Wrap the dough and rest it for 1 hour.
• Grate the pecorino.
• Chop the mint finely and grate the garlic to a paste.

Steps

1. Boil the potatoes in their skins in salted water for 30 minutes, until tender all the way through.
2. Drain the potatoes and peel them while they are still hot.
3. Rice or mash the potatoes into a wide bowl.
4. Beat in the pecorino, the soft cheese, the garlic, the mint and the 3 tablespoons of oil while the potato is still warm.
5. Season the filling with salt and pepper and leave it to cool completely.
6. Warm the 2 tablespoons of oil with the passata and a pinch of salt in a small pan.
7. Simmer the tomato sauce gently for 20 minutes.
8. Roll the rested dough out to 1mm thick and stamp out 9cm discs.
9. Spoon a walnut of filling into the centre of one disc.
10. Hold the disc in your palm and pinch the edge shut with alternating left and right folds, so the seam closes like an ear of wheat.
11. Pinch the final fold firmly and set the culurgione on a tray dusted with semolina.
12. Shape the rest the same way; you should get around thirty-two.
13. Bring a wide pan of salted water to a gentle boil.
14. Cook the culurgiones in two batches for 4 minutes, until they rise and the seams look translucent.
15. Lift them out with a slotted spoon and drop them straight into the warm tomato sauce.
16. Turn them once, very gently, to coat them.
17. Serve with extra grated pecorino and torn basil.