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,
www.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.

The culurgiones are a first course of Sardinia, whi
ch was awarded the Product of Agro-Traditional
(PAT). They are characteristic of the area of Oglia
stra, but they have since spread throughout the
region.
They are practically ravioli with a characteristic
shape. The culurgiones, are typically stuffed with
boiled potatoes, pecorino and mint leaves, but base
d on the area you can also find other fillings.
The culurgiones are almost always topped with a sim
ple tomato sauce with basil fresh or are left
blank. They are still served with a sprinkle of pec
orino. In this recipe, we wanted to add our own,
and given that we have prepared during the Christma
s holidays we've added to the filling of salt
cod.
The characteristic of the closure of the culurgione
is obtained by pinching the two ends of the disk
of dough leading to a seam like an ear of corn that
is just the appropriate symbol for the new crop
year. In fact, especially in the past the culurgion
es were prepared on the occasion of some important
events but also at the end of August as a sign of r
ecognition for the harvest of the grain.
It is difficult to get nice culurgiones, they are t
he result of the skill of the expert hands of Sardi
nia
who patiently embroider and shape the dough.

Energy:    351 Kcal
ENERGY FROM PROTEINS:    22%   
ENERGY FROM FATS:    19%   
ENERGY FROM CARBOHYDRATES:    59%   
       
Dietary total fibre:    3,16 g
Alcohol:    0,00 g
Total proteins:    18,90 g
Animal proteins:    10,74 g
Vegetable proteins:    8,16 g
Total fats:    7,60 g
Animal fats:    4,02 g
Vegetable fats:    3,58 g
Cholesterol:    27,92    mg
Available carbohydrates:    55,23    g
Starch:    41,33    g
Soluble carbohydrates:    13,90    g