CULURGIONES WITH BROCCOLINI – FILLED PASTA FROM SARDINIA by Paola Bacchia

This is the only pasta that I have made that uses water and olive oil as the liquid ingredients. It is a surprisingly supple dough that is able to be rolled very thinly and then folded and pinched into the very pretty culurgiones. A walnut-shaped ball of filling made with potato mash, grated pecorino cheese, fresh mint leaves and lemon zest (the latter is my addition, they usually have garlic added) is placed in the centre of the circle of pasta and then carefully folded and pinched to make the parcel. It is a little bit fiddly but rewarding when you get it right

 

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