Ogliastra, Sardinia

Culurgiones

Potato and mint dumplings sealed with a braid like an ear of wheat. Showing off is allowed.

110 minTime

18 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

558kcal

18 gprotein

7 gfibre

110minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Maida (all-purpose flour, plain flour)1⅔ cups

Rava (semolina)½ cup, fine

Water⅔ cup, warm

Salt1½ tsp, divided

Potato4 medium

Pecorino Romano¾ cup, grated

Mint leavesa handful, chopped

Garlic3 cloves, divided

Olive oil3 tbsp, divided

Tomato5 medium, chopped

Basil leavesa few leaves

6 steps

1Knead the maida, rava, warm water and a pinch of salt for 8 minutes into a firm dough. Cover and rest 30 minutes.
2Boil the potatoes until soft, peel and mash. Mix with the pecorino, mint, 1 grated garlic clove, 1 tbsp olive oil and salt to taste. Cool.
3Roll the dough thin and cut 8 cm circles. Place a walnut of filling in the centre.
4Fold the bottom edge up over the filling, then pinch alternately from the left and right sides, working up, to make a braided seam like an ear of wheat. Pinch the top shut.
5Cook the tomatoes with the remaining garlic and olive oil for 15 minutes. Add basil and salt.
6Boil the culurgiones in salted water for 5 minutes after they float. Serve in the sauce.

Serve it like this

Spoon the tomato sauce into a shallow bowl, set six culurgiones on top and grate a little more pecorino over.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.