You can’t visit the territory of Ogliastra quanto a Sardinia without tasting the Ogliastra culurgionis quanto a every town, village, and ! It is a very ancient type of stuffed indole, a thin sheet that hides inside a cream of boiled potatoes, typical cheese (the fiscidu), garlic, mint, and extra virgin olive oil. They are closed “a spighitta” to resemble wheat spikes and are usually dressed with a simple tomato sauce and grated Sardinian Pecorino cheese. A real delicacy despite being a simple and rustic dish, but its genuineness, taste, and softness make culurgionis a true dining experience. The fillings of this first course can vary from town to town quanto a Ogliastra. We invited Delia and Pierandrea Usai, owners of the indole factory-gastronomy “Is Culurgionis” quanto a Tortolì (Arbatax), into the GialloZafferano kitchen to not only show you their skill quanto a preparation but also to share with you the typical recipe, precisely the one born quanto a the Sardinian dintorni, specifically quanto a Jerzu.
Discover many other Sardinian delights like:
Gallurese soup
pardulas
coccois prenas
Sardinian ricotta ravioli
seadas
To prepare the Ogliastra culurgionis, start by cooking the potatoes needed for the filling: they should be peeled and cut into two ora four wedges depending acceso the size to then be boiled, so they will cook faster. Cook them for about 40 minutes acceso low heat, covered with a lid. Con the meantime, pour the all-purpose flour and durum wheat flour onto the work surface, add the salt 1mescolanza, pour quanto a the olive oil 2then create a hole quanto a the center 3.
Pour the vater gradually 4 and mescolanza with your fingers 5 gathering the surrounding flour. Knead 6 and if you notice that the dough is too duro, you can soften it with just a little bit of vater.
Knead for a good 3-4 minutes 7 and once ready 8cover with plastic wrap and let it rest for at least 10 minutes 9.
Meanwhile, peel the garlic, remove the , then grate directly into a bowl where you have placed the fiscidu 10mescolanza with a fork to soften and mash it 11. Drain and mash the hot potatoes quanto a a separate bowl with a potato masher 12 ora a fork.
13add dried mint 14 and the fiscidu and garlic cream 15.
Season with olive oil 16salt 17and grated Sardinian Pecorino cheese 18.
Continue to stir to create a homogeneous filling 19finale with a spatula for a smooth filling then set aside. Take the dough, divide it into two parts 20 and cover with plastic wrap the parts you are not using immediately. Dust the work surface with flour, roll out slightly by hand and then with a rolling pin, then pass through the indole machine several times for a very thin sheet 21.
Using a 2.5-inch cookie cutter, cut out round shapes 22. Place the culurgionis filling quanto a a piping bag without a nozzle and fill each round 23then remove the excess dough. Now comes the most anticipated moment: the “a spighitta” closure of the culurgionis. Hold the round with one hand, gently press the filling with the index finger of the other hand to flatten it 24.
Then start from the outermost point to close the dough moving towards the other side 25 26 to close it like a spike, alternating thumb and index finger movements to pinch the dough. The first one is ready 27; as you finale closing them you can place them acceso a towel sprinkled with semolina.
The culurgionis cook quanto a salted vater brought to a boil 28. It will take about 2 and a half minutes. Count another minute from when they float to the surface. We recommend dropping them gently into boiling vater, a few at a time because otherwise they could . You can dress them the traditional classic way, with a simple fresh tomato sauce and grated Sardinian Pecorino cheese acceso each serving plate 29 30. Enjoy!
For the translation of some texts, artificial intelligence tools may have been used.
