Culurgiones di Patate Viola with Artichokes
Category: First Course
Servings: 4
Culurgiones, a traditional Sardinian dish, are typically filled with a delightful mixture of potatoes and Pecorino cheese. This version, Culurgiones di Patate Viola, incorporates the earthy sweetness of purple potatoes and the freshness of mint, paired with the savory depth of Pecorino cheese. The addition of artichokes brings a wonderful contrast to the rich filling, making this dish a true celebration of seasonal ingredients. Whether you’re preparing a cozy meal for yourself or impressing guests with an authentic Italian dish, these Culurgiones will surely be a hit!
Ingredients
For the Dough:
| Ingredient | Quantity |
|---|---|
| Extra virgin olive oil | 10g |
| Water | 140g |
| Fine salt | 1 pinch |
| Semolina flour (fine) | 110g |
| All-purpose flour | 150g |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Purple potatoes | 500g |
| Pecorino Sardo (cheese) | 50g |
| Garlic (crushed) | 1 clove |
| Extra virgin olive oil | 40g |
| Fresh mint | To taste |
| Fine salt | To taste |
| Freshly ground black pepper | To taste |
For the Artichoke Sauce:
| Ingredient | Quantity |
|---|---|
| Artichokes | 3 |
| Extra virgin olive oil | To taste |
| Garlic (crushed) | 1 clove |
| Pecorino Sardo (cheese) | 50g |
| Fine salt | To taste |
| Freshly ground black pepper | To taste |
| Fresh mint | To taste |
| Water | As needed |
| Lemon | 1 |
Instructions
Preparing the Filling:
- Cook the Purple Potatoes: Begin by washing the purple potatoes thoroughly. Boil them in salted water until tender. Once cooked, peel and mash the potatoes while they are still warm.
- Combine the Ingredients: To the mashed potatoes, add 50g of grated Pecorino cheese, 1 crushed garlic clove, a few finely chopped mint leaves, 40g of olive oil, and season with salt and pepper. Mix everything together thoroughly by hand, creating a smooth and fragrant filling. Cover the mixture with plastic wrap and set aside.
Making the Dough:
- Prepare the Dough: In a large bowl, combine the semolina flour, all-purpose flour, a pinch of salt, and 140g of water. Add the olive oil and mix initially with a fork.
- Knead the Dough: Transfer the dough to a clean work surface and knead it until it becomes smooth and elastic. If the dough feels too sticky, add a small amount of extra flour. Once the dough is kneaded to perfection, form it into a ball and cover it with plastic wrap. Allow it to rest for at least 30 minutes.
- Roll Out the Dough: After the dough has rested, lightly flour your work surface with semolina flour. Roll the dough out using a pasta machine, working it through until it reaches thickness setting 7. The dough should be thin but sturdy enough to hold the filling.
- Shape the Culurgiones: Using a round cutter, cut out discs from the dough. Place a small ball of the prepared filling in the center of each disc. Fold the edges of the dough over the filling, creating a half-moon shape. Start by folding one side over the filling and then pinch the dough along the edge. Continue pinching the dough from the sides towards the center, forming a braid-like twist. Seal the top of the culurgione tightly to create a small “bun” shape at the top.
- Repeat the Process: Continue making the culurgiones until you have used all of the dough and filling. This recipe should yield around 30 pieces.
Preparing the Artichoke Sauce:
- Prepare the Artichokes: Clean the artichokes by removing the tough outer leaves and cutting them in half. Remove the choke (the fibrous center) and slice the artichokes into thin pieces.
- Sauté the Artichokes: In a large pan, heat some olive oil and add 1 crushed garlic clove. Once the garlic releases its aroma, add the sliced artichokes to the pan. Season with salt and pepper, and sauté over medium heat for about 5 minutes, stirring occasionally. The artichokes should be tender and lightly golden. Remove the garlic from the pan once done.
Cooking the Culurgiones:
- Boil the Culurgiones: Bring a large pot of salted water to a boil. Working in batches, gently add the culurgiones to the boiling water. Do not overcrowd the pot—cook about 10 pieces at a time. Once the water returns to a boil, let the culurgiones cook for 3-4 minutes, or until they rise to the surface.
- Combine with the Artichokes: Once the culurgiones are cooked, carefully remove them from the water and transfer them directly into the pan with the sautéed artichokes. Stir gently to coat the dumplings in the artichoke sauce.
Final Touches:
- Plate and Serve: Arrange the culurgiones on a platter, topping them with the artichokes and sauce. Finish with a generous sprinkling of grated Pecorino Sardo, a few fresh mint leaves, and a crack of freshly ground black pepper. Serve immediately and enjoy!
Tips for Success:
- If you prefer a smoother filling, you can blend the mashed purple potatoes with the cheese and mint using a food processor.
- You can make the dough and filling a day ahead for easier assembly, storing them in the fridge until ready to cook.
- For a more decadent flavor, add a drizzle of extra virgin olive oil over the finished dish just before serving.
Enjoy your homemade Culurgiones di Patate Viola, a perfect dish to bring a touch of Sardinian cuisine into your kitchen!
