Go to the Recipe: Ravioli’s Chubby Cousin: Culurgiones, With Jason Stoneburner
Very pretty, but, "Discard the rest" ? What do Sardinians do with, "the rest"
Looks very similar to Piacenza tortelli
First go at it.
I would love if a few of the "sauces/broths" could be hosted on chefsteps as well. If anyone has some suggestions I would really appreciate it. My wife's Bday is in 3 days and am going to make this for her with the ricotta filling and some suggestions for sauces would be amazing.
Here I am to reply to your question! Stefano from Cagliari (Sardegna)
with "the rest" you can do Maltagliati, just cut randomly the pasta being careful to cut them all pretty much the same size, so it will cook evenly, also this recipe is slightly different from the "original" sardinian one, regarding the dough we only use semolina flour, and we don't use olive oil, for the filling on the other hand we tend to use just potatoes pecorino cheese and mint, we don't serve them with broth, but usually with just a simple marinara/napoli/plain tomato and basil sauce or with butter and saffron/sage/parmesan; also like every recipe in Italy they have as many variations as the number of towns, everybody has is own "secret family recipe" so it's pretty much impossible to have an "official" one
I can't wait to try this.. but not thrilled with what looks like an open sore on his finger.
His hands look perfectly normal...
Any one else bothered by that cut on his finger? lol
Hey there, just another idea from another Sardinian (me): you can always press the lesftofer fresh pasta bits together and roll it again fo make more disks - just make sure to be quick, as it dries faster.
Does the Bob's Red Mill semolina work in this? (Since it didn't work in the Seamless Ravioli?)
absolutely.
I want to some add white wine, dried porcini and leeks twith a final tablespoon of cold butter on the sauce
- how to reanimate the dried porcini (usually in warm water for a few minutes) and should I discard the water or use it with the broth/sauce?
I would add it to the pan for the final sauce.
dried?
no the liquid after you rehydrate the mushrooms, that is what you asked right?
The recipe (cottage cheese as filling) finished in the pan with leek, porcini and heavy cream turned out in principle impressive - my mistake was, I made the dough 4 mm thick and this turned out to be far to thick and the dough turned out tough.
I shall aim for 1 mm. That will make the appearing of the zipper closure nicer and better to handle.
C_ould it be that the cooking time of two minutes, as proposed in the video,_ was way to short (as the outcome was very tough) to soften up the semolina based dough?
These little fatty's were a blast to make. It took about four tries to get the hang of it and I look forward to keeping this recipe around. I trying to come up with a recipe for a rabbit dish and these might work well. So, I'm posting a photo of my dish here, it's culurgiones with sweet potato puree in pork shoulder broth. Thanks Jason Stoneburner and ChefSteps!
I had so much fun. Thanks for the recipe.
My dough was very dry. I tried twice thinking I kneaded too much the first time but they came out about the same. The second actually seemed harder to bring together & when I rolled the first disk it didn’t look mixed at all. I did not get the smooth ball after resting 30 minutes. Any tips would be appreciated.
You can always add a touch more water once the dough comes together. The type of flour and grind size will determine the hydration.
Had to add several tablespoons of water to dough. 1X recipe will make ~38 x 3.25 inch culurgiones and 2/person makes a nice serving as part of a multi-course dinner (not using dough trimmings). I recommend skipping the roller pin, quartering dough, and running it through your KitchenAid mixer's pasta roller. The #1 setting is 1.8mm, so spot on, and this will save you an enormous amount of time. I would boil for 3-4 min (2 min is going to be too al dente for many people).
I never mastered the folding, so they looked more like goyza than culurgiones! No problems with leaking or falling apart during boiling.
Suffed with sweet potato puree with lemon, and served with a spice carrot jus (fennel, cardamon, cinnamon, coriander, clove).
Any idea if it's possible to pre-make them and store them for a day? Or freeze them perhaps?
You can pre-make and store on a sheet tray with semolina or cornmeal to prevent sticking. For up to 2 days.
