Culurgiones Sardes

Hey everyone, it's Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, Culurgiones Sardes. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Culurgiones Sardes is one of the most popular of recent trending foods in the world. It's easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Culurgiones Sardes is something that I've loved my entire life. They're fine and they look fantastic.

Many things affect the quality of taste from Culurgiones Sardes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Culurgiones Sardes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Culurgiones Sardes is 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Culurgiones Sardes estimated approx 4/5 minutes.

To get started with this particular recipe, we have to prepare a few components. You can cook Culurgiones Sardes using 12 ingredients and 7 steps. Here is how you cook that.

Ces ravioles sont typiques de la Sardaigne, plus précisément de la partie qui s'appelle Ogliastra.

Ingredients and spices that need to be Take to make Culurgiones Sardes:

1. pour la pate
2. 150 gr farine t65
3. 150 gr semoule extra fine
4. 145 ml eau (à température ambiante)
5. 7 gr d'huile extra vierge d'olive
6. pour la farce
7. 600 gr pommes de terre
8. 14 feuilles de menthe fraiche
9. 80 gr Pecorino sarde
10. 25 gr d'huile extra vierge d'olive
11. 1 gousse d'ail
12. sel

Steps to make to make Culurgiones Sardes

1. Comme première chose, on s'occupe de la farce parce qu'il faut qu'elle repose au moins une nuit dans le frigo.
   
   Cuisez les pommes de terre sous pression environs 20 minutes.
   
   Coupez en deux la gousse d'ail et laissez là tremper dans l'huile d'olive afin que ça l'aromatise.
   
   Une fois les pommes de terre cuites, pelez-les et écrasez les.
   
   Laissez refroidir complètement.
2. Ajoutez la menthe hachée, le Pecorino râpé, l'huile (en enlevant la gousse) et salez à votre goût.
   
   Couvrez avec du film et faites reposer une nuit.
3. Pour préparer la pâte, mélangez tous les ingrédients et pétrissez jusqu'à quand vous aurez obtenu une boule homogène.
   
   Laissez reposer 30 minutes au frigo.
   
   C'est important de ne pas mettre de sel dans la pâte car ça causerait une excessive humidité et la pâte serait trop molle.
4. Etalez votre pâte à l'aide d'un rouleau ou d'une machine et faites des cercles d'un diamètre d'environs 8/9 cm.
   
   Déposez au centre une cuillère de farce et repliez les bords en les pinçant pour donner la classique forme à épi.
5. Cuisez-les en abondante eau salée pendant 4/5 minutes (quand ils sont prêts, ils remontent à la surface.
6. Vous pouvez les servir avec de la sauce tomate au basilic et les soupoudrer de Pecorino râpé.
7. Vous pouvez tranquillement les congeler crus et ça vous suffira de les jeter encore congelés dans de l'eau bouillante pour les cuisiner.

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