Culurgiones al Pomodoro Fresco

Name: Culurgiones al Pomodoro Fresco
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Sarda
Ingredients: 600 g fresh culurgiones; 800 g ripe plum tomatoes; 45 ml Extra virgin olive oil; 2 g Garlic cloves; 6 leaves fresh basil leaves; 5 g Fine sea salt; 60 g pecorino sardo stagionato

Culurgiones d'Ogliastra served with a bright, sweet fresh tomato sauce and aged Pecorino Sardo, also known simply as culurgionis in Sardinian.

🇮🇹Italy· Sardinia

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 4
Difficulty: Easy
Calories: 480 kcal

Ingredients

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Servings

600 g fresh culurgiones — traditional Ogliastra potato, mint, and pecorino stuffed parcels
800 g ripe plum tomatoes — peeled, deseeded, and finely chopped
45 ml Extra virgin olive oil — robust Sardinian oil preferred
2 g Garlic cloves — peeled and lightly bruised
6 leaves fresh basil leaves — torn
5 g Fine sea salt — plus extra for boiling water
60 g pecorino sardo stagionato — finely grated, a mature sheep's cheese

Equipment

•Wide saute pan
•Large stockpot
•Slotted spoon or spider skimmer
•Wooden spoon
•Box grater

Nutrition

Per serving, approximate

Calories: 480 kcal
fat: 16 g
carbs: 68 g
fibre: 5 g
protein: 16 g
calories: 480 kcal

Instructions

1
Warm the extra-virgin olive oil in a wide saute pan over gentle heat.
2
Add the bruised garlic cloves and sizzle gently until fragrant without browning.
3
Tip in the chopped tomatoes with a pinch of sea salt.
4
Simmer uncovered over medium-low heat for fifteen minutes until the sauce thickens and turns glossy.
5
Discard the garlic cloves and stir in the torn fresh basil leaves.
6
Bring a large pot of well-salted water to a gentle rolling boil.
7
Lower the culurgiones carefully into the water with a slotted spoon.
8
Boil gently for four to six minutes until the pasta packets float to the surface.
9
Lift the culurgiones out with a spider skimmer and transfer directly into the tomato sauce.
10
Toss very gently for thirty seconds so the parcels are lightly coated without tearing the seams.
11
Divide among warm plates and dust generously with freshly grated mature Pecorino Sardo.

Chef's tips

Keep the pasta water at a gentle simmer rather than a violent boil to protect the distinctive wheat-ear pleats from bursting. Use thoroughly ripe, sweet summer tomatoes to avoid an overly acidic sauce that would overpower the subtle mint in the filling.

Ingredient substitutions

Pecorino Sardo stagionato → mature Pecorino Romano or Fiore Sardo, though Romano is slightly saltier
ripe plum tomatoes → canned whole San Marzano tomatoes, crushed by hand, when fresh tomatoes are out of season

Storage

Store leftovers in an airtight container in the refrigerator for up to two days.

Reheating

Reheat gently in a covered pan over low heat with a spoonful of warm water until heated through.

Common mistakes to avoid

•Boiling the water too aggressively, which can rupture the hand-pinched wheat-ear seals.
•Overcooking the tomato sauce into a heavy paste instead of keeping it light and vibrant.
•Tossing the delicate parcels roughly in the pan, tearing the thin pasta dough.