Posts Tagged 'stuffed pasta'
Among the pastas stuffed typical of Sardinia is impossible not to mention the culurgiones, typical ravioli pasta that depending on the location and the seasons change their shape and in the filling. The culurigone typically has the characteristic shape of fig or spike and is produced in Ogliastra. Is closed by a special seam that is highly reminiscent of the ear, hence the name, made by a slight pinch of the dough to the work of skilled workers sardines. The characteristic shape is difficult to reproduce without some manual dexterity, and heralded the sublime flavor.
There are also cases of more summarily culurgiones that are offered in half-moon shape. Although the taste will remain unchanged, the charm of the dish will suffer greatly.
Pasta is a simple compound of meal and salt water, and worked skillfully drawn through the use of the rolling pin. Not infrequently is also added to the mixture of lard to make the mixture more palatable.
The filling as already announced varies depending on the season and the period. Can not miss the potato and cheese , in some cases you also add the cheese in brine Sardinian acid known as a fichu or fiscidu, you can add garlic and sometimes mint or basil .
Accompanied by simple tomato and basil or sage butter and cheese are a first characteristic dish of Sardinia which will be impossible not to love.
