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.