Basket

Your shopping cart is still empty.

Add a product and start shopping.

Total amount

Order subtotal:
CHF
Delivery costs:
CHF

Total:

CHF
Culurgiones
1 h 15 m active | 2 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 376
  • Fat about 16g
  • Carbohydrates about 42g
  • Protein about 14g
This is needed
This is needed for 4 people
Noodle dough
  • 50 g white flour
  • 125 g durum wheat semolina
  • 0.25 tsp salt
  • 1 dl water
  • 1 tbsp olive oil
Filling
  • 200 g mealy potatoes, cooked in their skins, freshly boiled
  • 100 g ricotta
  • 2 tbsp peppermint, finely chopped
  • 1 garlic clove, pressed
  • 70 g Pecorino, grated
  • salt and pepper to taste
Sauce
  • 1 shallot, finely chopped
  • 1 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 400 g tomato, sliced
  • 0.5 tsp sugar
  • salt and pepper to taste
  • 1 dl water
To assemble
  • salted water, boiling
  • 1 tbsp peppermint, coarsely chopped
View these products
And that's how it's done
And that's how it's done
Noodle dough
Mix the semolina, flour and salt in a bowl, pour in the water and oil, knead into a smooth dough. Wrap in cling film and leave to rest at room temperature for approx. 1 hr.
Filling
Peel the potatoes while still hot. Pass the hot potatoes through a food mill into a bowl, leave to cool slightly. Mix with the ricotta, pecorino, mint and garlic, season.
To shape
Roll out the dough in batches to approx. 2 mm thick, cut out circles (approx. 8 cm in diameter). Place approx. 1 tbsp of filling on each circle, fold the dough and use two fingers to press together the ends and create a plaited effect.
Sauce
Heat the oil in a frying pan, sauté the shallot and garlic, add the tomatoes, water and sugar, season and simmer for approx. 10 mins.
To assemble
Cook the culurgiones in boiling salted water for approx. 5 mins., drain and mix with the sauce, garnish with mint.