🥟 Culurgiones

Name: Culurgiones
Total time: 90 min
Yield: 4
Cuisine: Italy · Sardinia
Ingredients: Dough: 300 g semolina flour, about 150 ml warm water, pinch of salt; Filling: 500 g floury potatoes; 100 g pecorino, grated; 10 mint leaves, finely chopped; 1 garlic clove, crushed, and 1 tbsp olive oil; Sauce: 400 g tomato passata, 1 tbsp olive oil, basil, salt

Origin: Italy · Sardinia

412kcal

per serving · 250 g

165kcal

per 100 g

15 gProtein6 g / 100 g

15 gFat6 g / 100 g

58 gCarbs23 g / 100 g

Culurgiones are Sardinian filled pasta parcels stuffed with mashed potato, pecorino and fresh mint, sealed with a distinctive pleated seam that looks like an ear of wheat. They are soft and tender, with a savoury, cheesy filling freshened by mint. They are usually served with a simple tomato sauce and a little more grated pecorino.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: pecorino

Contains glutenbecause of: pasta

Contains dairybecause of: pecorino

Not keto23 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

pastapotatopecorinominttomato

Recipe

4 servings90 min

Ingredients

Dough: 300 g semolina flour, about 150 ml warm water, pinch of salt
Filling: 500 g floury potatoes
100 g pecorino, grated
10 mint leaves, finely chopped
1 garlic clove, crushed, and 1 tbsp olive oil
Sauce: 400 g tomato passata, 1 tbsp olive oil, basil, salt

Method

Knead the semolina, water and salt into a smooth, firm dough; cover and rest for 30 minutes.
Boil the potatoes, mash them and mix with the pecorino, mint, garlic and oil. Season and let cool.
Roll the dough thinly and cut 8 cm circles. Place a spoonful of filling in the centre, fold and pinch the edges closed in an alternating pleat, like an ear of wheat.
Simmer the passata with the oil, basil and salt for 15 minutes.
Cook the culurgiones in salted boiling water for 4–5 minutes until they float, then serve with the tomato sauce.

How to make it lighter

A portion of 8–10 culurgiones with plenty of tomato sauce is filling on its own.
Skip the extra pecorino on top — there is already cheese in the filling.
Serve with a big green salad or grilled vegetables to round out the meal.

History

Culurgiones come from Ogliastra in eastern Sardinia, where the hand-pleated closure is a skill passed down in families. They were traditionally made for special occasions and religious feasts, and the culurgiones of Ogliastra now hold EU protected geographical indication (PGI) status.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →