Culurgionis ogliastrini

Culurgionis ogliastrini are a traditional dish of Sardinia, and in particular of the Ogliastra area. They are ravioli filled with potatoes, cheese, and distinctive aromas. Here is how to prepare them:

Ingredients

• 500 g of semolina flour
• Hot water, as needed
• 1 kg of potatoes
• 200 g of fresh pecorino
• 1 clove of garlic
• A bunch of fresh mint
• Salt and pepper to taste
• Extra virgin olive oil

Preparation

1. Start with the dough: place the flour in a well, gradually add the warm water and begin to knead until you obtain a smooth and elastic dough ball. Cover it with a kitchen towel and let it rest.
2. For the filling, boil the potatoes, mash them, and mix them with the freshly grated pecorino, the garlic minced very finely, the chopped mint, salt, pepper, and a drizzle of oil. Mix well until you get a homogeneous mixture.
3. Roll out the dough into thin sheets and cut out circles about 8 cm in diameter.
4. Stuff each circle with a spoonful of the filling, then close like a half-moon, pressing the edges well to seal them. With your fingers, pinch the seal to obtain the typical shape that resembles a wheat spike.
5. Cook the culurgionis in boiling salted water for about 5 minutes or until they float to the surface.
6. Drain them with a slotted spoon and dress them with a drizzle of extra virgin olive oil or a simple tomato sauce, as you prefer.

Curiosity

It is said that the final pinch given to the seal of the culurgionis is a gesture that requires particular skill and is passed down from the older women to the younger ones. It represents a true art in the preparation of this dish, which is a jewel of Sardinian cuisine.

Remember to adapt it according to local traditions and personal preferences!