Culurgiones
Smoked potato, Goat cheese fondue & dill oil
Recipe for 6/8 people
For the pasta
- 240g Semolina Rimacinata
- 155g Plain Flour (00)
- 2 Large Eggs
- 130g Water
Goat Cheese Fondue
- 250g Fresh Goat Cheese
- 100ml Milk
- 1 knob of Butter
For the Filling
- 3kg Sebago Potatoes
- 100g Pecorino Fiore Sardo
- 100g Pecorino Romano
- 2 Eggs
- 1 bunch of Chives
- 1 bunch of Dill
- 1 Nutmeg
- Fine salt
Dill oil
- 225g Grapeseed Oil
- 125g Fresh Dill
METHOD
Fresh pasta
- Place Semolina Rimacinata and Plain Flour on a flat surface, create a hole in the center, add the eggs, and begin mixing.
- Gradually add water and continue kneading until you achieve a smooth and homogeneous dough.
- Let the dough rest in a container covered with a humid canovaccio for 30 minutes.
- Work the pasta with a rolling pin or pasta machine and roll it out to a thickness of about 1mm.
- Use an 8cm diameter pastry cutter to create pasta circles for Culurgiones.
Smoked Potato Filling
- Place Sebago potatoes in a tray on a bed of rock salt. Bake at 200ºC, static oven, for 45 minutes.
- Remove the potato filling, pass it through a potato masher. The weight of the potato dough should be 1.8 – 2 kg.
- Place the potato dough in a wide container covered with plastic wrap and smoke it using applewood for about 1 hour. Smoking is crucial for the final result; the flavor should be medium/intense.
- To the smoked potato dough, add grated Pecorino Fiore Sardo and Pecorino Romano, beaten eggs, chopped chives and dill, grated nutmeg, and adjust the salt.
Goat Cheese Fondue
- Heat the milk, add butter and goat cheese, and stir until you get a smooth creamy sauce.
- Adjust the consistency of the cream with pasta cooking water if necessary before serving.
Dill Oil
- Pick the dill leaves and blanch in water for 1:30 minutes.
- Transfer to a container with ice, and once cooled, squeeze the dill.
- Blend the tarragon with grapeseed oil. Slowly strain using a fine mesh strainer/food filter.
Burnt butter
Heat 100g of butter in a saucepan over medium heat with few leaves of sage. You will see the first bubbles forming around 70ºC and foam around 100ºC. Once the foam is reached, reduce the heat and continue cooking (about 1 minute) until you get a hazelnut color.
The caramelization of sugars and the optimal result occur at 120ºC (do not exceed this temperature). Remove from heat and let it rest.
To serve
Once the Culurgiones are created, cook them in salted water for about 3 minutes. Finish sautéing the Culurgiones in a pan with hazelnut butter for 30 seconds.
Plate with the remaining sautéed Porcini and finish with tarragon oil and sprigs of fresh dill.
Culurgiones, Agnolotti, and Tortellini are among my favorite ravioli shapes for the balance between pasta and this filling.
Enjoy!
