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

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Baccellone with peanut butter and handmade seitan

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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!

Heart-Shaped Box - A pasta heart

Pasta with a stuffing is like a box with secrets.
Here's an interpretation of Love.
After all, what is it?
Commonly, we are told it has the shape of a heart.
As the equation of Love is 1+1=3, here's a recipe to make that absurd addition work.

You know the recipe for the tomato sauce. Well, try to deconstruct it and reconstruct it.
It's what I made today.
Soffritto is in the stuffing, the rest in the sauce. But the sauce is just a dip.

Yield: 1 heart

Dough

• 50gr Manitoba flour
• water
• oil
• some salt

Stuffing

• 1/2 white onions
• 1/2 carrot
• 1/2 celery stem

Make a soffritto with the ingredients of the stuffing, that is, stir fry them for a very long time. You kind of want to caramelize them.

Boil in salted water, then pour the tomato sauce (made only with some garlic and oil, then with peeled tomatoes).
Enjoy with your partner!

The reason why the Valentine's week is dedicated to the onion is simple: it makes you cry, but when you cook it, it's sweet.

A cheesy ring

Proposing to a girl is always cheesy, no matter what you say.
Put some more cheese! It won't work, but you'll get a good meal, at least....

Yield: 4 servings

Dough

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

Stuffing

• 2 white onions
• 150gr of your favorite cheese

Fry it!
(That's what Love makes to you... give it back!)
Then put ricotta and thinly chopped garlic in the middle.
Dip it!

The Lord of the (onion) Rings

Valentine's coming.
It's time to give rings and propose.
For those who cannot buy any silver or gold, here's a big ring to eat together.
Well, given the dimensions, it's going to be more something like a bracelet, but that's still a Love present, ain't it?

Yield: 4 servings

Dough

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

Stuffing

• 2 white onions
• 2 red onions
• 1 leek

Stir fry the stuffing until tender and sweet (remember, it's for Love you're making it!)

With the help of a glass, cut the inside. Then use a pot lid to cut the outside. Secure the joins with a fork.

Fry in oil. If you have the chance (not shown here) stir fry the ring/bracelet.
Use the hole for a refreshing pepper. You'll need it: fried food is greasy.

The last snake of the week - A sweet treat

Now that it's been cooked and eaten, I rat is, Iealize I could have made a biblical snake. That is, I could have used an apple.
That's a thought for the future.

The last snake of the week is a very sweet one.


Yield: 4 servings

Dough

• 200gr flour
• 1 egg
• water
• some salt

Stuffing

• 300gr sweet potatoes, boiled and peeled
• 100gr grated milk chocolate
• 80gr coconut, powdered

Cut some dried figs and put some raisins in hot water for half an hour. Drain and squeeze them.
Grease a baking tin with oil, then put the serpentone and some water. Cover it with some ricotta, then with the figs and the raisins.
Cook for 15-20 minutes at 200°C, or until it starts to brown.

A vegan snake with peppers

Yet another snake, the 6th for this week.

Yield: 4 servings

Dough

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

Stuffing

• 400gr of potatoes, cooked, peeled and seasoned with salt, pepper and oil
• 300gr peppers, stir fried in oil with some onion

Grease a baking tin with oil, then put the serpentone and some water.
Put some sun-dried tomatoes, some oil and some raisins.
Cook for 15-20 minutes at 200°C, or until it starts to brown.

Serpentone with mozzarella and mushrooms

 Today's serpentone is with mushrooms and mozzarella.

Yield: 4 servings

Dough

• 200gr flour
• 1 egg
• water
• some salt

Stuffing

• 400gr of potatoes, cooked, peeled and seasoned with salt, pepper and oil
• 150gr mozzarella
• 150gr mushrooms, stir fried with oil, onion and garlic

Cook as previously stated with some cream on top. Garsnish with some dill or parsley.

Vegan serpentone with potatoes and green beans

Todays' recipe is simple and quick. Even though I don't love green beans very much, I really enjoyed it.

 Yield: 4 servings

Dough

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

Stuffing

• 400gr of potatoes, cooked, peeled and seasoned with salt, pepper and oil
• 200gr of green beans, boiled and stir fried with oil and onion

Grease a baking tin with oil, then put the serpentone and some water.
Make a sauce with some oil, roasted peanuts, sunflower seeds and chive in a blender. I kept it rough to leave it crunchy.
Cook for 15-20 minutes at 200°C, or until it starts to brown.