Sardinian Culurgiones with Potato Filling

Ingredients

• Dough: 300g semolina, 150ml water, 1 tbsp olive oil, salt
• Filling: 500g potatoes boiled and mashed, 100g pecorino grated, 1 garlic clove, fresh mint
• Sauce: 400g cherry tomatoes, olive oil, basil
• Pecorino for serving

Method

1. 11. Mix semolina, water, olive oil and salt. Knead 10 minutes. Rest 30 minutes.
2. 22. Mix mashed potatoes with pecorino, garlic and mint.
3. 33. Roll the dough thin. Cut out rounds. Fill and fold.
4. 44. Cook culurgiones in salted water 3–4 minutes.
5. 55. Sauce: Fry cherry tomatoes in olive oil until they burst. Crush lightly.
6. 66. Serve with the tomato sauce, basil and grated pecorino.