Culurgiones, also known as culurgionis or culurzones, are a traditional Sardinian pasta dish. This first course of fresh stuffed pasta is typical of Sardinia and not found elsewhere. They are edible caskets consisting of only water and flour, closed in the shape of a spike, which contain a heart of potato, pecorino and mint and are wrapped in a simple tomato sauce. More substantial than the common ravioli, tortelli and cappellacci common in the rest of Italy, they are unjustly less famous than other iconic dishes of the Bel Paese such as pizza, egg tagliatelle, lasagna alla bolognese, eggplant parmigiana or tiramisu, but it is definitely worth trying them and replicating them at home!
Origins and History
Although a precise date for the creation of this pasta shape cannot be traced, Culurgiones d'Ogliastra have been recognized as an IGP product since 2015. The name is linked to Sardinian words that mean cradle or leather bag, clear references to how the white and shiny pastry can accommodate a delicious filling.
In the village of Ulassai, until the 1960s, tradition dictated that culurgiones were consumed only and exclusively on All Souls' Day (Sa di' de sos mortus) on November 2.
Culurgiones are a type of fresh stuffed pasta typical of Sardinian cuisine, in particular of Ogliastra (for this reason they are also called Culurgiones ogliastrini). They are a kind of ravioli made with a shell of water and flour; filled with potatoes, Sardinian pecorino and mint, then sealed with the typical 'a spighetta' closure that recalls a ear of wheat. Finally cooked in boiling water and seasoned with tomato sauce and pecorino. A delicacy that has ancient origins in the pastoral tradition, since 2015 recognized as an IGP product of Sardinia.
Characteristics
Culurgiones are characterized by their distinctive teardrop shape and the "sa spighitta" closure, which represents a wheat stalk. According to tradition, it was made to propitiate the new agricultural year at the end of August.
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The classic filling is made from potatoes, pecorino cheese and mint, ingredients that tell the simplicity and authenticity of traditional cuisine.
Preparation of Culurgiones
Since it is impossible to buy them if not locally, here is the Culurgiones Recipe to prepare them at home with all the tips illustrated with step by step photos to make them like those served in the best restaurants in Sardinia!
Dough Preparation
On a pastry board, mix the flour, water, oil and salt together. Work well until a smooth and elastic dough is obtained. In the bowl of a planetary mixer fitted with a leaf, put the two flours, turn on the machine and add the water and oil until a smooth dough is obtained.
Filling Preparation
Meanwhile, prepare the Culurgiones filling. Boil the potatoes and mash them while still hot. In a bowl, put the potatoes, grated cheese, chopped mint.
Boil the potatoes with the skin in abundant salted water until they are boiled; once cooked, let them cool, then peel them, mash them with a potato masher, letting the puree fall into a bowl. Monda the garlic in the meantime, remove the core, then grate directly into a bowl in which you have inserted the fiscidu, mix with a fork to soften and crush it. Mix, add dried mint and fiscidu and garlic cream. Continue to stir to create a homogeneous filling, finish with the spatula for a smooth filling then set aside.
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Season the potatoes with pecorino cheese, mint, flavored oil and adjust the salt.
Mix well until a full-bodied mixture is obtained. Finally, leave to rest in the fridge for a minimum of 4 hours up to about 1 day. The secret to a tasty filling is precisely the rest. The more it rests, the tastier it will be.
Shaping and Closing
Roll out the dough until it is 1 mm thick. Take the filled circle in one hand and with the other pinch two edges.
Take the dough, divide it into two parts and cover the parts you don't use immediately with film. With a 6 cm pastry cutter, cut out rounds.
Put the culurgionis filling in a piping bag without a nozzle and fill each round, then remove the excess dough.
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Now is the most awaited moment: the closure of the culurgionis "a spighitta". Hold the round with one hand, gently crush the filling with the index finger of the other hand to flatten it. Then start from the outermost point to close the dough going up towards the other part to close in a spike, alternating movements of thumb and index finger that pinch the dough.
Cooking and Seasoning
Let it sit at room temperature for 5 - 10 minutes, then you can cook them immediately. Once ready, you can cook them immediately even without letting them dry or rest.
First of all, bring a large pot of water and salt to a boil. Then immerse them for a few minutes, they are ready when they float to the surface. I advise you to drain them with a slotted spoon in groups of a few pieces so as not to ruin the shape and insert them directly into the seasoning pan.
The culurgionis cook in salted water to taste, brought to a boil. It will take about 2 and a half minutes. Count another minute from when they come to the surface. We recommend dipping them gently in boiling water, a few at a time because otherwise they could open.
Tomato sauce, prepared with ripe and juicy tomatoes, is the perfect condiment for culurgiones. The simplicity of the tomato sauce goes well with the richness of culurgiones, creating a balanced dish. In a wide-bottomed saucepan, heat the oil together with the garlic cut in half and deprived of the core. Brown it, then add the tomato puree, salt and cook for 15-20 minutes.
You can season them in the classic traditional way, with simple fresh tomato sauce and Sardinian Pecorino cheese grated on each serving dish.
To make white Culurigiones, drain directly into a nice pan where you have heated 2 tablespoons of oil and 50 gr of butter and fresh mint, then add some cooking water and stir for a few seconds together with a sprinkling of Sardinian pecorino. If you want to make Culurgiones with tomato, you can drain them directly into a large pan where you have cooked with tomato pulp, previously sautéed with oil and garlic or finely chopped onion, always add a little cooking water to promote a creamy sauce and a nice sprinkling of fresh goat cheese!
Preservation
Once ready, before boiling them, you can store your culurgiones in the refrigerator well covered, for a couple of days. Or you can freeze them: arrange them on trays, and when they are frozen, collect them in freezer bags.
Furthermore, you can also make frozen Culurgiones to always have them ready. In this case, freeze them as soon as they are made on trays, leave them in the freezer until they harden, then store them in space-saving bags. You can cook them directly in boiling water, in this case a few more minutes to cook the filling well.
Once ready, the culurgionis can be placed on a cloth sprinkled with semolina and frozen until hardened, well spaced. Then they can be transferred to freezer bags.
Variations
Like any traditional preparation, there are different regional variations, the one I give you today is the original Culurgiones Recipe that I learned to prepare during a cooking course in Orosei together with the Fregola with clams. In this case, however, it took me many years to perfect the technique, especially how to close the culurgiones. But also to create a fragrant filling with a balanced flavor that is partially stringy once cooked. Here, today I can say that the result of these Culurgiones is exactly this: extreme goodness that makes me remember exactly those tasted in Ogliastra. A bit like Casoncelli, they are perfect for Sunday lunch, but also for parties and special occasions, when you want to amaze and pamper guests with a dish of incredible beauty and goodness.
Where to find Culurgiones
You cannot visit the territory of Ogliastra in Sardinia without tasting the Ogliastrini culurgionis in every town, village and trattoria!
A family-run pasta factory, where you can find the authentic flavors of handmade fresh pasta, with original and timeless recipes. "Is Culurgionis" is managed by Pierandrea Usai, son of Mrs. Delia, and is located in Tortolì (Arbatax).
tags: #culurgiones #come #cucinarli