This week Aurelia Tegas prepares a Sardinian speciality for euromaxx à la carte.: Culurgionis, known in some areas as culingionis, are a kind of ravioli filled with potato and goat's cheese in a tomato sauce.
Serves 4, (20 culurgionis per person)
220 grams durum wheat (pasta) flour, pinch of salt, 1 tablespoon olive oil OR pork fat, 1 egg, 75 ml cold water
400 grams floury potatoes, 180 grams finely grated (firm) goat's milk cheese or Pecorino Sardo, pinch of salt.
An additional 50 grams finely grated cheese to sprinkle on top.
6 tablespoons extra virgin olive oil, 1 medium onion, chopped finely, 1 or 2 cloves of garlic, chopped fine. 1 kilogram fresh tomatoes, skinned, de-seeded and chopped small, OR 3 small cans tomatoes in tomato juice, salt, pepper, a good pinch of sugar, 1 tablespoon parsley, 1 tablespoon basil, chopped into narrow strips.
Mix the flour, salt, fat, egg and enough water to make a light, moist pasta dough. Cover with an upturned bowl, leave for at least 30 minutes to rest.
Boil the potatoes in salted water, peel, mash and mix with the grated cheese. Leave to cool.
Fry the chopped onion and garlic gently in oil until soft, but not brown. Add the tomatoes. If using canned tomatoes, break up with spoon. Season to taste, simmer for about 45 minutes, stirring occasionally until the sauce is smooth and shiny. Add salt and pepper to taste. Add chopped parsley and basil right at the end.
Roll the pasta dough to about 1mm thick. Cut into circles about 9 - 10 cm diam. Place two heaped teaspoons of the filling on each circle of dough, draw the edges together and press them firmly. Place on a floured tea-towel until all are ready.
Cook them in batches in 3 - 4 litres gently boiling salted water for 5 - 7 minutes. The culurgionis are ready when they rise to the surface.
Lift them out, drain, and put onto warm plates (i.e. serve hot). Pour tomato sauce over them and sprinkle with cheese.