Culurgiones con bottarga are a culinary treasure from Sardinia, an Italian island bathed by the Mediterranean. These unique ravioli captivate the senses with their refined simplicity. The pasta is made with precision, stuffed with creamy potatoes, pecorino cheese, garlic and parsley, resulting in a blend of soft and earthy flavors. The final touch is the bottarga, cured fish eggs, grated over the Culurgiones, offering a salty and intense contrast. Each bite is a gastronomic journey, a celebration of Sardinian tradition. A dish that resonates with the soul of the Mediterranean, a true delicacy that transports diners to the Sardinian seaside.
INGREDIENTS
Pasta:
- 300g wheat flour
- 3 eggs
- A pinch of salt
For the filling:
- 400g potatoes
- 200g grated pecorino cheese
- 1 chopped garlic clove
- Chopped parsley to taste
- Salt and pepper to taste
For the sauce:
- Bottarga (cured fish roe)
- Extra virgin olive oil
- Chopped parsley
PREPARATION METHOD
- Start by making the dough. On a clean surface, make a mound with the flour and make a hole in the center. Break the eggs into the hole, add a pinch of salt and start mixing the ingredients until you have a homogeneous dough. Knead well and form into a ball. Cover with plastic wrap and leave to rest for at least 30 minutes.
- While the dough is resting, prepare the filling. Cook the potatoes until soft, then mash them in a large bowl. Add the grated pecorino cheese, chopped garlic, parsley, salt and black pepper. Mix everything together until you have a well-incorporated filling.
- After resting, roll out the dough on a floured surface until it is very thin, almost transparent. Use a round pastry cutter to cut out circles about 7 cm in diameter.
- Then place a small amount of the filling in the center of each circle of dough. Fold the circle in half, forming a crescent, and press the edges together to seal them, forming the characteristic Culurgiones shape.
- In a large saucepan of boiling salted water, cook the Culurgiones until they rise to the surface. This usually takes 2 to 4 minutes.
- While the Culurgiones are cooking, prepare the sauce. Grate the bottarga and set aside.
- Drain the Culurgiones and place them on individual plates. Drizzle with olive oil, sprinkle the grated bottarga and chopped parsley on top.
- Finally, serve immediately and enjoy this typical Sardinian dish with its unique flavors.
Culurgiones con bottarga is a true Mediterranean delicacy that will impress anyone with its combination of flavors and textures. Buon appetito!
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