Recipe

Culurgiones aperti

Name: Culurgiones aperti
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Cuisine: Sarda
Ingredients: 250 g Fine semolina; 120 ml Lukewarm water; q.b. Salt; 400 g Potatoes; 100 g Fresh Sardinian pecorino; 50 g Aged pecorino, grated; 10 foglie Fresh mint; 1 spicchio Garlic; q.b. Extra virgin olive oil

Open dough discs with a potato, pecorino and mint filling: an unpleated take on the famous culurgiones, quicker but just as flavourful.

Starters Sud Sardegna

Prep 40min

Cook 10min

Total 50min

Serves 4

Difficulty medium

Recipe

Ingredients

Serves: 4

Fine semolina 250 g
Lukewarm water 120 ml
Salt q.b.
Potatoes 400 g
Fresh Sardinian pecorino 100 g
Aged pecorino, grated 50 g
Fresh mint 10 foglie
Garlic 1 spicchio
Extra virgin olive oil q.b.

Recipe

Method

Knead semolina, warm water and a pinch of salt into a smooth dough. Rest covered for 30 minutes.
Boil potatoes in their skins, peel and mash while still hot.
In a bowl combine potatoes, grated fresh pecorino, aged pecorino, finely chopped mint, crushed garlic and a drizzle of oil. Season with salt.
Roll the dough thin and cut 8 cm discs.
Place a walnut-sized scoop of filling in the centre of each disc, leaving it open. Brush the edges with oil.
Bake at 200°C for 8-10 minutes, until the edges are golden but the filling stays soft.
Serve immediately, scattered with fresh mint.