Culugriones

Ingredients – Serves 4

• 300g Flour
• 290g Water
• 200g Durum wheat semolina flour
• 15ml Extra virgin olive oil
• Salt to Taste

For the Stuffing

• 1kg Yellow flesh potatoes
• 100g Pecorino
• 80g Extra virgin olive oil
• 1 clove of garlic
• 14 leaves of mint
• Salt to Taste
• Black Pepper to Taste

To Season

• 500g Tomato puree
• 30g Extra virgin olive oil
• 3 leaves of Basil
• 1 clove of Garlic
• Salt to Taste

Method

Boil the potatoes in water with the peel until soft.

Peel the potatoes and mash them with a ricer in a large container. Add the oil, the minced garlic and the chopped mint.

Add the cheese mixture and stir well. Let the mix rest.

Meantime, work the flour and the semolina with the water, a pinch of salt, a teaspoon of oil (and an optional egg white) until it is elastic.

At this point, use the machine to roll the dough in a thin layer, like you would do to make lasagna sheets. Cut out from the sheets 6cm diameter discs for each culugrione.

Put a spoonful of potato dough with the help of a teaspoon, fold like a half-moon, and close with the ends of the fingers, thumb and index finger pinching left and right. Taste the filling, so you know if something is missing.

Cook the culugriones in salted water for about 5 minutes. When ready, pick them up from the pot with a skimmer. Serve them with lots of pecorino cheese or a fresh tomato and basil sauce.