Culurgiones from Ogliastra

Preparation

Boil the potatoes in water for about 15 minutes. Once cooked, peel them and mash using a potato masher.

Place the mashed potatoes in a fairly large bowl. Wash the mint leaves and finely chop them. Peel and finely chop a clove of garlic. Add the garlic and mint to the potatoes along with grated pecorino cheese and olive oil. Let the mixture rest.

Prepare the dough: on a work surface, combine La Veronese® Bel Paese Mix® Fresh Pasta Mix, water, salt, and olive oil. Knead until smooth. Shape into a ball, wrap in plastic wrap, and let rest for about 30 minutes.

Take about 20 g of dough at a time, leaving the rest to avoid drying. Roll it out thinly with a rolling pin and cut circles with a pastry cutter or a glass (about 10 cm in diameter).

Place a spoonful of filling in the center of each dough circle. Fold the dough and braid one side to seal. Repeat until all dough and filling are used.

Prepare the sauce using olive oil and basil.

Boil lightly salted water and cook the culurgiones for a few minutes. Serve on a bed of sauce, garnished with grated fresh pecorino and torn basil leaves. Best enjoyed very hot.