Scatole with chickpeas and potatoes

Potatoes are wonderful. They are cheap, tasty, and fill your your stomach.
With chickpeas, they make a full and heavy meal.

Yield: 4-6 servings

Dough

• 300gr flour
• 200gr semola
• water
• some salt

Stuffing

• 700kg chickpeas, boiled and mashed
• 300gr potatoes, boiled and mashed
• pepper
• extra virgin olive oil

Once again, boil in salted water, drain and toss in a pan.
In the pan, put a lot of onion and stir fry with oil.

Scatole with chickpeas and goat cheese

Goat cheese has a strong taste, mixed with some chili powder and chickpeas is a wonderful treat for your guests.

Yield: 4-6 servings

Dough

• 300gr flour
• 200gr semola
• water
• some salt

Stuffing

• 700kg chickpeas, boiled and mashed
• 200gr goat cheese
• pepper
• extra virgin olive oil
• chili powder

Boil in salted water, drain and season with aglio, olio e peperoncino.

Scatole with chickpeas and raisins

Chickpeas go very well with raisins. Add rosemary and you got the perfect taste.

Yield: 4-6 servings

Dough

• 300gr flour
• 200gr semola
• water
• some salt

Stuffing

• 700kg chickpeas, boiled and mashed
• 100gr raisins
• pepper
• extra virgin olive oil
• rosemary

Boil in salted water. Toss in a pan with tomato sauce.

Scatole with chickpeas and leeks

Chickpeas have a nutty taste that goes very well with that of the raw leek.

Yield: 4-6 servings

Dough

• 300gr flour
• 200gr semola
• water
• some salt

Stuffing

• 700kg chickpeas, boiled and mashed
• 200gr leek
• salt
• pepper
• extra virgin olive oil

Cook as always, then season with some cherry tomatoes stir fried with some garlic and oil. Garnish with basil.

Scatole with chickpeas and cabbage

 Chickpeas are wonderful with cabbage. That's it.

Yield: 4-6 servings

Dough

• 300gr flour
• 200gr semola
• water
• some salt

Stuffing

• 700kg chickpeas, boiled and mashed
• 200gr cabbage, boiled
• salt
• pepper
• extra virgin olive oil

You know what to do. If you don't, just read the previous articles :)

They are perfect with an onion and cream sauce.

Scatole with Hummus

Chickpeas are wonderful with Tahini, a sesame paste, and some lemon juice. Here I tried to recreate it between the stuffing and the sauce


Yield: 4-6 servings

Dough

• 300gr flour
• 200gr semola
• water
• some salt

Stuffing

• 700kg chickpeas, boiled and mashed
• 150gr tahini (homemade: sesame seeds, hulled, mixed in a blender with some oil)
• salt
• pepper
• extra virgin olive oil

Boil in salted water, drain and season with an emulsion of oil and lemon juice..

Scatole with chickpeas

This week, I tried to make a new shape of pasta by using the technique for the culurgiones, but applied on four side.
The result is not as nice as in my mind, but still, it does resemble my idea. I decided to call them scatola, box.


Yield: 4-6 servings

Dough

• 300gr flour
• 200gr semola
• water
• some salt

Stuffing

• 800kg chickpeas, boiled and mashed
• salt
• pepper
• extra virgin olive oil

Put the stuffing on a 12cm square of pasta

Boil in salted water, drain and enjoy in tomato sauce.

Culurgiones with sweet potatoes and zucchini

The last episode of culurgiones is the following.

Yield: 4-6 servings

Dough

• 300gr flour
• 200gr semola
• water
• some salt

Stuffing

• 1kg sweet potatoes, boiled and peeled
• 300gr goat cheese, cut in small cubes
• 200gr zucchini, stir fried with onion
• salt
• extra virgin olive oil

Cook in salted boiling water, then toss in a frying pan with aglio, olio e peperoncino sauce.

Culurgiones with sweet potato and gorgonzola

 If you use a sweet potato, what's going to happen?

Yield: 4-6 servings

Dough

• 300gr flour
• 200gr semola
• water
• some salt

Stuffing

• 1kg sweet potatoes, boiled and peeled
• 300gr gorgonzola, cut in small cubes
• salt
• extra virgin olive oil

Boil in salted water, the toss in a frying pan with some cream. Add some walnuts.

Culurgiones with mozzarella

A simple version of Culurgiones, yet very tasty.

Yield: 4-6 servings

Dough

• 300gr flour
• 200gr semola
• water
• some salt

Stuffing

• 1kg potatoes, boiled and peeled
• 300gr mozzarella, cut in small cubes
• salt
• extra virgin olive oil

If you know Sugo alla Norma, consider that the mozzarella is already inside.
Boil in salted water, then toss in a frying pan with a tomato sauce made with fried aubergine chunks.

Culurgiones with zucchini

One more vegan way of making culurgiones. Although the sauce is not vegan.

Yield: 4-6 servings

Dough

• 300gr flour
• 200gr semola
• water
• some salt

Stuffing

• 1kg potatoes, boiled and peeled
• 300gr zucchini, stir fried with onion
• salt
• extra virgin olive oil

Boil in salted water, then toss in a pan with red peppers stir fried with onions and some cream. Add salt and pepper to taste.

Culurgiones with spinach

If you don't want to use cheese, you can make this vegan version with spinach.

Yield: 4-6 servings

Dough

• 300gr flour
• 200gr semola
• water
• some salt

Stuffing

• 1kg potatoes, boiled and peeled
• 400gr spinach, stir fried with onion and garlic
• salt
• extra virgin olive oil

Boil in salted water and season with a sauce made of zucchini, stir fried with onion and oil, and crushed cashew nuts.

Culurgiones with cashew nuts

You can add or take out to make a variation. Today I just added some nuts.

Yield: 4-6 servings

Dough

• 300gr flour
• 200gr semola
• water
• some salt

Stuffing

• 1kg potatoes, boiled and peeled
• 100gr sheep cheese, grated
• 100gr fresh Pecorino Sardo, grated (once again, don't use Pecorino Romano)
• 1 onion
• 1 garlic clove
• 100 gr cashew nuts
• salt
• extra virgin olive oil

Boil in salted water, then toss in a frying pan with garlic and cabbage.

Culurgiones

I had the luck to spend two summers in Sardinia, one of the most beautiful places in the world. The sea is clear and the nature is harsh, yet beautiful.
You can drink Mirto or Filu 'e ferru', and you can eat pasta.

Culurgiones were once made only for special occasions, just like most of the stuffed pasta you can find in Italy. They should also be made by women. So, this study of mine around the traditions is already lacking of something, as I'm a man.

Yield: 4-6 servings

Dough

• 300gr flour
• 200gr semola
• water
• some salt

Stuffing

• 1kg potatoes, boiled and peeled
• 100gr sheep cheese, grated
• 100gr fresh Pecorino Sardo, grated (once again, don't use Pecorino Romano)
• 1 onion
• 1 garlic clove
• 2 eggs
• some mint (unfortunately, I couldn't find it and I used some parsley for the pictures)
• salt
• extra virgin olive oil

Mix the pureed potatoes with the onion and garlic, stir fried in the oil.
Add the cheese and the eggs, then the mint, chopped.

Put the stuffing on 8cm circles of pasta sheet.

Close pinching alternatively on side and the other.

Boil in salted water, then toss quickly in a frying pan with tomato sauce. Serve always in odd numbers per portion.

Baccellone peanuts and halwa

Once again, little time! Come tomorrow for the last update.

Baccellone with sweet peanut butter, raisins and dried figs

Little time to write now...
Wait for update!

Baccellone with peanut butter and handmade seitan

Little time to write now...
Wait for update!

Baccellone with peanut butter and green beans

The savoriness of peanut butter here goes along with the sweetness of green beans.


Yield: 4 servings

Dough

• 150gr Manitoba flour
• water
• oil
• some salt

Stuffing

• 200gr peanut butter, salted
• 200gr green beans, stir fried with onion and oil

Boil in salted water, toss in a frying pan with spinach, onion and garlic.

Sweet 'n sour pod

Once you can make peanut butter by yourself, the world is there for you!

Yield: 4 servings

Dough

• 150gr Manitoba flour
• water
• oil
• some salt

Stuffing

• 200gr peanut butter, salted
• 200gr red peppers and onion, stir fried

Boil in salted water. Toss in a frying pan with peas and onions.

Peanuts and potatoes baccellone

The second episode of the baccellone is with mashed potato.

Yield: 4 servings

Dough

• 150gr Manitoba flour
• water
• oil
• some salt

Stuffing

• 200gr peanut butter, salted
• 200gr potatoes, boiled, peeled and mashed with oil and salt

Follow yesterday's instructions to make the pasta.
Cook in boiling salted water, the toss in a frying pan with oil and garlic.
Garnish with parsley.

A buttery peanut pod

The first my mother bought me a jar of peanut butter, I finished in one day while she was at work, eating it directly with a finger.
I once tried to make it at home with a mixer, but it took ages, a lot of oil and after twenty minutes the machine was smelling of burnt plastic because it was overheating.
With this old mincer by hand I processed 400gr of peanuts in five minutes, without using any oil. This can be added later to make the peanut butter as greasy as you wish.
The paste you get is very smooth, with just a few tiny crunchy bits.
I used here unsalted roasted peanuts, so I don't have to worry about any palm oil or excess or salt. Some sunflower oil ad the amout of salt you want will complete it.

This week's pasta somehow resembles a peanut pod, baccello in italian.

Yield: 4 servings

Dough

• 150gr Manitoba flour
• water
• oil
• some salt

Stuffing

• peanut butter, salted

With the help of an engraved rolling pin, delicately draw some lines on the pasta sheet, without cutting it, then  turn it on the other side.

Cut the pasta in stripes 7cm wide. Using two spoons, make a knell with the peanut butter.

Cover with another stripe and close the sides with the help of the engraved rolling pin or a fork.

Boil it in salted water, then toss in a frying pan with some celery thinly chopped.

One more ring

The last episode of the ring is this.

Yield: 4 servings

Dough

• 200gr Manitoba flour
• water
• oil
• some salt

Stuffing

• 2 white onions
• 100gr cashew nuts, roasted
• 50gr raisins

Stir fry the onions. Put the raisins in hot water for 20 minutes, then drain.
Put the stuffing on a disc cut on a pasta sheet.

Boil it in salted water and garnish with chocolate and walnuts.
Fill the center with handmade sweet peanut butter.
If you don't know how to make it, just wait for tomorrow!

An apple ring

A sweet end for you dinner!

Yield: 4 servings

Dough

• 200gr Manitoba flour
• water
• oil
• some salt

Stuffing

• 2 white onions
• 2 apples, cut in octaves

Stir fry the onions. Then the apples.
Then, put the stuffing on a disc cut on a pasta sheet.

Boil it in salted water and garnish with cocoa powder, dried figs and walnuts.

Anellone onion and poppy seeds

Here's a quick appetizer for your guests.

Yield: 4 servings

Dough

• 200gr Manitoba flour
• water
• oil
• some salt

Stuffing

• 2 white onions
• 80gr poppy seeds

Stir fry the onions.

Then, put the stuffing on a disc cut on a pasta sheet.

 Fry and garnish with dried apricots.

Sweet 'n fried

Yield: 4 servings

Dough

• 200gr Manitoba flour
• water
• oil
• some salt

Stuffing

• 2 white onions
• 100gr hazelnuts, crushed

Stir fry the onions.

Then, put the stuffing on a disc cut on a pasta sheet.
 Fry, then cover with powdered sugar, powdered coconut and cinnamon. Put some walnuts in the middle and eat it hot!