I hope you’re having a great Easter weekend. We are spending the weekend at home, cleaning, toilet training and cooking. On Good Friday I decided to was a great opportunity to make fresh pasta, while I had a couple of grandparents home to watch my tot. I love making pasta, but its something I don’t do often. However, recently I was catching up on Gastropod episodes (my favourite podcast channel) and I listened to Remembrance of Things Pasta: A Saucy Tale. This really got me yearning to make homemade pasta.
So I finally got out the handwritten Italian recipes that I learned while studying in Milan. As part of our Food and Culture course at the university, we had about five cooking lessons that taught us how to make regional dishes. We actually had to write the recipes in Italian, while we watched and help the chef making the dishes. So with a little help from my Italian dictionary, I refreshed my memory on some of those delicious and more unusual dishes we made.
One of the dishes I prepared was Culurgiones Campidanese. This regional Sardinia filled pasta, typically containing potatoes, pecorino cheese, casu ‘e fitta (Sardinian cheese), mint and pepper, but it varies from town to town. It is served with a tomato sauce or butter and sage and can also be grilled or fried. The town of Ulassai (Ogliastra, Sardinia), until the 1960s, only prepared this filled pasta on the day of the dead (sa di e ir mortos). Other towns throughout Oglisstra and Barbagia regions also served this dish for special occasions, such as giving thanks at the end of a wheat harvest and to honour their ancestors. The culurgiones is a symbol of esteem, respect and friendship.
The recipe that we made at the university didn’t contain cheese, possibly because some of us were dairy free. Since I’m a big lover of Pecorino cheese (a hard sheep cheese), next time I would add it for a bit more flavour. The culurgiones were filled with potato, mint saffron and black pepper. So I have shared my translated and hopefully accurate account of this recipe for you today.
For the shape of this pasta, I consulted this Youtube video. I’m not sure I nailed the shape but I haven’t had as much practice as these ladies.