In breve
The dish in short
- A filling mostly of potato, with a blend of at least two cheeses, such as casu axedu and pecorino, and mint or garlic if you like.
- A dough of durum wheat semolina and soft wheat flour, worked with lard.
- Closed by hand with the wheat-ear seam, never with a fork or a mould.
- Filled with restraint, so the seam closes and they do not burst.
Il video, Ogliastra, Sardegna
Culurgionis d'Ogliastra
The video: Sardinian potato and cheese ravioli
Potato and cheese ravioli closed by hand with a pleated seam like an ear of wheat, and a PGI of the Ogliastra area in central eastern Sardinia. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 4
- Hands-on
- 1 h 37 min
- Cooking
- 45 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 15 steps, as in the recipe.
Altri video
