Grana Padano PDO and black truffle Culurgiones
I know the name sounds very strange to the majority of people but I can assure we are still talking about food! In fact, culurgiones are very traditional pasta from Sardinia. Beautiful in shape, these lovely pasta parcels are usually filled with crushed potatoes, Sardinian pecorino cheese, mint and lemon zest but I decided to play a little with tradition to create my version of this wonderful recipe.
The filling is still potato but it is dressed with olive oil and loads of grated Grana Padano PDO Riserva, which is aged over 20 months. The longer aged cheese has richer flavour and it gives a nice oomph to the filling. The dressing of the plate will simply be a Grana Padano PDO sauce with black truffle covering the aromatic element of the recipe. Very few ingredients but lots of flavour assured!
Chef’s tip: I would recommend pairing a brut Prosecco DOC with this dish.
To prepare the pasta simply kneed all the ingredients together until you have a smooth but elastic dough. It is egg free pasta with durum flour so it will require a little bit more work than the usual fresh pasta but nothing complicated. Let it rest wrapped in cling film for about 30 minutes.
Now prepare the filling. Boil the potatoes until soft throughout. Don’t worry too much about quantities, what you will not use for the filling can be used as regular mashed potatoes.
Peel the potatoes while still hot and press them through a fine potato ricer. To remove lumps you can also pass them through a fine sieve. Dress the potatoes with salt and pepper, 2 tbsp of oil and 80g of Grana Padano PDO, mix well and let it cool down.
To prepare the sauce simply heat up the cream and just before it reaches boiling point add the remaining grated Grana Padano PDO. Mix well with a whisk until all the cheese is melted but do not let it boil to avoid cheese lumps. Keep aside.
Roll out the pasta with the help of a pasta machine. Gradually reduce the thickness of the pasta sheets until you reach about 3mm. Cut the pasta into 5cm circles and place a knob of potato about 20g in the middle of each of them. Do not attempt in doing all the culurgiones together as they will dry out while you are making them. Just start by rolling one 3rdof the pasta to start with and move on to the rest once that portion is used up.
To close them, take them into your hands and hold them between index and thumb. Now patiently start pulling from one side the pasta with the other hand pinching the left side of the parcel to the right and vice versa until you’ve reached the other end of the parcel. If you‘ve ever made dumplings it will be helpful.
Once all the culurgiones are ready, drop them in salted boiling water and cook them for 3 minutes. Heat up gently the sauce and melt a knob of butter in a separate pan. Drop the cooked parcels into the pan with butter and season them with a pinch of salt and pepper and a drizzle of extra virgin olive oil. Plate a nice spoon of sauce on each plate and place the culurgiones on top of it. Finish off with abundant shaved truffle and some extra grated Grana Padano PDO cheese.
- 600g red skinned potatoes
- 2tbsp extra virgin olive oil
- 120g grated Grana Padano PDO cheese
- 1 garlic cloves
- 20g unsalted butter
- salt and pepper to taste
- 30g black truffle
- 50ml double cream
For the pasta
- 250g durum flour (semola)
- 130g 00 flour
- 160ml warm water
- 10ml extra virgin olive oil
- 1 pinch of salt