Culurgionis d’Ogliastra: Traditional Sardinian Dumplings Recipe
Discover the artistry of Culurgionis d’Ogliastra, Sardinia’s signature filled pasta. These dumplings, crafted with a soft dough and stuffed with a fragrant potato and pecorino filling, are a culinary masterpiece. They’re perfect for celebrating family traditions or introducing authentic Italian flavors to your table.
Ingredients and Nutritional Information
Dough Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 300g |
| Semolina flour | 200g |
| Water | 290g |
| Extra-virgin olive oil | 15g |
| Fine salt | As needed |
Filling Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes (preferably starchy) | 1kg |
| Pecorino Sardo cheese | 100g |
| Extra-virgin olive oil | 80g |
| Garlic clove (whole, peeled) | 1 |
| Fresh mint leaves | 14 |
| Fine salt | As needed |
| Black pepper (ground) | As needed |
Tomato Sauce Ingredients:
| Ingredient | Quantity |
|---|---|
| Tomato purée | 500g |
| Extra-virgin olive oil | 30g |
| Garlic clove (whole, peeled) | 1 |
| Fresh basil leaves | 3 |
| Fine salt | As needed |
| Black pepper (ground) | As needed |
Instructions
Step 1: Prepare the Garlic-Infused Oil
- Place the peeled garlic clove into a small bowl with the olive oil. Allow it to infuse for at least 8 hours or overnight.
- After the infusion, remove and discard the garlic clove. The oil will be lightly perfumed, adding subtle depth to the filling.
Step 2: Prepare the Potato Filling
- Boil the potatoes in salted water until tender. Peel them while still warm to achieve a smoother texture.
- Mash the peeled potatoes using a potato masher, ensuring there are no lumps.
- Add the grated Pecorino Sardo, finely chopped fresh mint leaves, and the garlic-infused olive oil to the mashed potatoes.
- Season with salt and black pepper to taste. Mix thoroughly to achieve a cohesive, flavorful filling.
- Cover the filling with plastic wrap and refrigerate overnight to allow the flavors to meld.
Step 3: Make the Pasta Dough
- In a mixing bowl, combine the all-purpose flour and semolina flour. Gradually add water, olive oil, and a pinch of salt.
- Knead the mixture until you achieve a smooth, elastic dough, about 8–10 minutes.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
Step 4: Roll and Shape the Culurgionis
- Roll out the rested dough using a pasta machine or rolling pin to a thickness of about 2 mm.
- Cut the dough into circles approximately 8–10 cm in diameter using a round cutter.
- Place a small spoonful of the chilled potato filling in the center of each circle.
- To seal, pinch the dough edges together starting from one side, creating a braided seam (a signature feature of Culurgionis). Repeat for all dumplings.
Step 5: Prepare the Tomato Sauce
- Heat olive oil in a saucepan over medium heat. Add the peeled garlic clove and sauté until fragrant.
- Pour in the tomato purée, season with salt and pepper, and add the fresh basil leaves.
- Simmer gently for 30 minutes, stirring occasionally. Remove and discard the garlic clove once the sauce is done.
Step 6: Cook the Culurgionis
- Bring a large pot of salted water to a boil. Gently add the Culurgionis, a few at a time, to avoid overcrowding.
- Cook until they float to the surface, approximately 4–5 minutes. Use a slotted spoon to transfer them to a plate.
Step 7: Serve
- Spoon the tomato sauce onto serving plates, then carefully place the cooked Culurgionis on top.
- Garnish with additional fresh basil and a drizzle of olive oil for a touch of elegance.
Enjoy Sardinian Culinary Tradition!
Savor every bite of these delicate dumplings, rich with the flavors of potatoes, cheese, and mint. Whether you’re introducing family and friends to the magic of Sardinian cuisine or simply treating yourself, Culurgionis d’Ogliastra is a dish worth celebrating.
