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Potato and Mint Culurgiones, Roasted Tomato and Basil Sauce

Serves 4

Potato Culurgiones Recipe Shot

Ingredients

Method

  1. Mix together semolina, flour, 80ml warm water, salt and 35g extra virgin olive oil.
  2. Knead into an elastic dough, cover and refrigerate for 1 hour.
  3. Cook the potatoes, then mash and mix with cheeses and remaining olive oil.
  4. Make the sauce by slow roasting the tomatoes with the garlic until fully cooked and liquid has evaporated.
  5. Blend with the passata and reduce until thickened, then add basil.
  6. Roll the pasta dough and cut out 10cm circles.
  7. Add 20g of cheese filling and plait the dough making sure there are no gaps.
  8. Cook the culurgiones for 5 minutes in boiling salted water.
  9. Spoon over hot sauce and serve with freshly cracked black pepper.

Used in this recipe

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