Friday, 27 February 2015

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.

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