Making Culurgiones

“Culurgiones are a variety of ravioli, typical of the Ogliastra district, prepared with a simple water and flour dough and a filling consisting of potatoes and acid cheese (casu de fitta), shaped in the form of an ear of corn ending in a sort of pointed horn” ~ Sardegna Turismo

I’ve never seen them as ears of corn, but as a very interesting form of ravioli, made by pinching the dough so that it appears to be stitched together without the seams showing.

In any case, thanks to book learnin’, a couple of cooks in Philly were able to master Culurgiones in but three months. Here’s how they did it:

Making Culurgiones originally appeared on Dec 12, 2013, © James Martin


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