Culurgiones of Sardinia with potatoes and cod


The culurgiones are a typical first course of Sardi nia, they are characterized by a soft filling of potatoes to which we added the cod, but especially from the typical shape of a spike that originates from the artistry of skilled hands patiently embroi der and shape the dough.


recipe given by our chef at .

ricetta immagine

Ingredients

1 kg flour semolina
550 ml water
For the filling:
1.3 kg potatoes
800 g soaked salt cod
2 cloves garlic
parsley
50 ml extra virgin olive oil
salt
For the sauce
1.5 liters of tomato sauce
1 clove garlic
half an onion
10 ml extra virgin olive oil
salt
basil
300 g pecorino



These ingredients are able to feed:  24persons

Procedure

The culurgiones are very difficult to obtain, only
expert hands or after a certain exercise, you can
get a good result.
Procedure for filling
Generally culurgiones of Sardinia are stuffed with
boiled potatoes and mint. Here,
tiraccontounaricetta.it wanted to create a very tas
ty variation. Having them prepared during the
Christmas season, I thought I would replace a porti
on of boiled potatoes with salt cod.
Place the potatoes with the peel in a pot of water
and boil for 50 minutes, in reality, the time will
depend on the amount that you decide to use and the
size. You will find that they are cooked,
spearing them with a fork when they did not oppose
much resistance. Once cooked, drain and let
them cool, then peel them and put them through.
In a pan, saute garlic, when it is golden add the d
esalted cod and reduced to small pieces, cook it fo
r
about 15 minutes, as it bakes reduce it to a pulp w
ith a fork.
When cooked, place in a large bowl, salt cod, potat
oes, a bit of parsley a handful of pecorino cheese
and mix well.
Process for the dough
Arrange the durum wheat semolina in a fountain and
mix with about 550 ml of water. It should be a
smooth and homogeneous and soft enough, this will g
ive a better closure of culurgiones. Once
you've got the dough, let it rest for at least 30 m
inutes.
A method for the packaging of culurgiones
With the help of the pasta machine, or if you prefe
r using a rolling pin, roll out the dough in very
thin sheets, cut with copapasta disk about 8 inches
in diameter.
Put a little of the filling (about the size of a wa
lnut) on the dough, place the disc in the right han
d
and curve it a bit. Then begin with the closure, th
is is the most complicated part. With your left
hand, start from the lowest to pinch the edges of t
he disc alternately from side to side, up to the en
d.
For those who are not experienced it is advisable t
o directly see a person while preparing them,
maybe through a video on the Internet some really w
ell-made that you can clearly see this
procedure.

Preparing the sauce
In a saucepan, saute onion and a little garlic, add
the tomato puree, basil leaves and salt. Cook for
about 40-50 minutes. At the end of cooking, blend t
he sauce with an immersion blender.
Cook in boiling salted water the culurgiones. They
are cooked when they rise up to the surface, pull
them out of the water with a slotted spoon and mix
with the tomato sauce prepared. Serve with a
sprinkling of cheese.



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