Culurgiones Ogliastrini is a dish originating from Sardinia. The filling is potato mixed with Pecorino Sardo cheese.
Supplies:
- Mixer
- Pasta attachment
- 3″ or 6-8 cm round mold
Ingredients:
Pasta dough:
- 450 grams semolina flour
- 150 grams 00 flour or All Purpose Flour
- 10 grams salt
- 25 grams olive oil or lard
- 290-300 grams very warm water
Filling:
- 800 grams yellow potatoes – only peel them after boiling
- 80 grams olive oil
- 3 cloves garlic, crushed or minced through the zester
- 18 mint leaves
- Small bunch of finely chopped parsley
- 200 grams Pecorino cheese or sheep cheese (not Pecorino Romano)
- 100 grams Parmigiano Reggiano
- Salt to taste
Recipe and video courtesy of Fontana Forni USA. For a written directions click here.
