Culurgiones (stuffed pasta dumplings) from Pilloni
Jun 15, 2024 03:11 AM
Pilloni's soft, pillowy culurgiones with robust potato filling make for the perfect warming dinner recipe. Buon Apetito!
“These pasta dumplings are traditionally made in Sardinia around the time of the wheat harvest. The pattern of folds which seal in the potato, mint and pecorino filling resembles the shape of a head of wheat,” says Pilloni’s head chef Pietro Segalini.
Here’s what you need to make Pilloni’s culurgiones recipe.
Ingredients:
- 500 mg fine semolina, plus extra for dusting
- 60 ml (¼ cup) extra-virgin olive oil
- Passata (we used Mutti), warmed, to serve
- Fried mint or basil leaves, to serve
Filling
- 1 kg flour potatoes (such as russet or sebago), peeled and cut 5cm chunks
- 250 gm pecorino, finely grated, plus extra serve
- 80 ml (1/3 cup) extra-virgin olive oil
- 1 garlic clove, crushed
- 8 mint leaves, finely chopped
Prep Time:
55 minutes
Cook Time:
70 minutes
Total Time:
125 minutes
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