Culurgiones - Inke - The best Sardinian food
Culurgiones (name in Sardinian language, also called culurgionis, culurjònes, culurjonis, culirjònis, culunjònis, culinjònis, culurzones in Italian culurgiòne or Culurgioni) are the classic ravioli di Sardegna, also known as angiulottus, that is, agnolotti; and those based on potatoes, cheese, onions and mint are a typical culinary specialties of the Ogliastra area, while in the rest of the island there are different recipes, like that of Gallura, which flavors the product with lemon or orange zest
Culurgiones - Inke - Buy Sardinain food
Culurgiones, ravioli stuffed with fresh cheese, mint and potatoes, handmade by artisans of Sadali.
Culurgiones or culurgionis are undoubtedly the most famous dish of the typical ogliastrina kitchen, originally prepared only in the family, today represent one of the largest economic entities in the field of fresh pasta and in the panorama of the Ogliastra cuisine.
The culurgiones are ravioli of fresh pasta, the shape and filling can be different over the seasons and regions of the island. The dough is a mixture of semolina and lightly salted water, which is added at times a bit 'of lard. In Ogliastra, su culurgione is molded into the shape of a pear, closed by a sort of herringbone seam which is obtained by pinching the dough inwards and outwards. The filling of this parts is composed of potato, cheese, cheese in brine acid, garlic, and sometimes mint.
The simplicity of the ingredients of culurgiones, makes the past a poor dish, part of the agro-pastoral culture of the area. Even today are prepared in families and in many countries represent the plate on Sunday and holidays. The process generally begins with the preparation of the filling which may be subject to small variations in the type of ingredients, as we shall see later, depending on the locations.
Culurgiones - Inke - Sardinian handmade pasta
First boil the potatoes, peel and crush well. Potatoes you add olive oil or grease (in the past they used the fatted calf or fresh beef or the pork lard), pecorino (fresh or aged), salt, mint and garlic to taste. The dough can be prepared with a mixture of flour and flour or semolina alone, this is mixed with a little 'salt lukewarm water. After working with your hands until the dough is smooth and elastic, it stretches with a rolling pin into a thin sheet and are obtained with the aid of a glass circles of dough.
On each of these circles of dough is put a ball of stuffing and then proceed to the closure taking the left hand with the dough over the filling and with the thumb and forefinger of his right hand joined the edges of the dough rise to an ear that Sardinian knows as spighitta. The culurgiones are cooked by boiling and classically served with simple tomato sauce and grated pecorino.
