Culurgiones d'Ogliastra
Culurgiones are the ravioli of Barbagia and Ogliastra: pasta filled with potatoes, Pecorino cheese and mint, sealed with a distinctive wheat ear stitch that recalls a grain of wheat (a symbol of abundance). Each culurgione is a work of art.
The wheat ear closure is an ancient gesture passed down through generations by Sardinian women.
Preparation
- 1
Mix the flours with water and oil. Let rest for 30 minutes.
- 2
Boil the potatoes, mash them and mix with Pecorino, mint and garlic.
- 3
Roll out the pasta and cut into 8 cm discs.
- 4
Fill and seal with the wheat ear stitch: fold the edges with your thumb to create a braid.
- 5
Cook in salted water for 4-5 minutes.
- 6
Dress with a light fresh tomato and basil sauce.
- 7
The wheat ear closure requires practice but is essential for an authentic culurgione. The mint in the filling is the scent of Sardinia. The sauce should be light.
Chef's Tips
The wheat ear closure requires practice but is essential for an authentic culurgione. The mint in the filling is the scent of Sardinia. The sauce should be light.