Culurjones

Culurjones

Duration: 1 h               
       
 Difficolty: hard                 

 Region: Sardinia

The Culurjones are a type of stuffed pasta typical of Sardinia. dell'Ogliastra originate, they have gradually spread across the region, becoming one of the most popular Sardinian recipes by all. The culurjones are similar to the large ravioli stuffed with potatoes and mint, all served with pecorino cheese (though the ingrendienti zone can vary in the area), but the most obvious feature that distinguishes them most is the spighitta know, the typical closing who wants to represent the grain. In fact culurjones were originally prepared as a gift, a kind of amulet, which was given a token of esteem. The wheat represented in it was merely a propitiatory sign of abundance.


 Where to eat it: La Cullera (Alghero)

Ingredients

For 4 people:


Per la pasta:

Farina 00	130g
Semola di grano duro	250g
Acqua	160ml
Olio extravergine di oliva	1 cucchiaio

Per la farcitura ed il sugo:

Patate	300g
Menta selvatica	14g
Pecorino sardo (miscela fresco e secco)	300g
Tomato sauce	q.s.
Extra virgin olive oil	q.s
Garlic	1 clove
Pepper	q.b.
Salt	q.s.

Procedure

First, we begin to prepare the culurjones filling.
Take the potatoes and after washing them, boil them with the skin in a pot with plenty of water. Once cooked, take a potato masher and begin to pass the potatoes one by one, picking up the potato dough into a container. Let cool the potato dough.
Finely chop a clove of garlic with mint and add to the potatoes. Then add the grated pecorino cheese, along with a pinch of salt and pepper. Stir well until all the ingredients are well blended not.
In the meantime, we switch to the dough preparation.
On a pastry board, pour the flour and semolina. Pour the middle spoon of olive oil and the water and begin to knead. When you obtain a smooth and homogeneous dough, cover with a sheet of plastic wrap and let the dough rest for about half an hour.
Once the elapsed time, pull the dough so as to obtain a few mm thick sheet. Cut with a cutter circles of about 6-7 cm in diameter at the center and then pour a portion of dough (about a walnut). Begin the closure of the circles of dough to form the culurjones, closing it to form the classic plastic spike.



For the accompanying sauce, usually very simple, take a pan and add a little oil and a clove of garlic. Let cook slightly, then remove the garlic. Add the tomato sauce and basil, then season with salt and simmer the sauce for about 15 minutes on low heat.
Once the culurjones are ready, cook them in boiling salted water for about five or six minutes. Season the culurjones with tomato sauce covering them partially, possibly leaving without sauce the sa spighitta parts. Finally sprinkle with pecorino cheese. Garnish with mint leaves.

This post is a translation of the original italian recipe Culurjones from Il Gran Consiglio della Forchetta.

Tripe with tomato sauce (Sassari-Style)

Duration: 1 h and 30 min      
                 

 Difficulty: easy                



  Region: Sardinia


Tripe with tomato sauce in Sassari-Style ( Trippa al sugo alla sassarese) is a classic Sardinian recipe. In general, the tripe is a popular ingredient and cooked in Sardinia, and you can find it, always with sauce and accompanied by a generous addition of pecorino. Poor food par excellence, the tripe is obtained by bovine stomach and has always been present in history, even in the time of the Greeks and Romans who used it in large quantities. Today is a dish not so common, but present in the tables of those who love the traditions and old flavors.


 Where to eat it: Le Due Lanterne (Sassari)

Ingredients

Per 4 people:

Pre-cooked tripe	300g
Tomato sauce	200g
Onion	1/2
Garlic	1 clove
Laurel	1 leaf
Parsley	1 bunch
Rosemary	1 bunch
Basil	1 bunch
Pecorino cheese	2 tablespoon
Extra virgin olive oil	q.s.
Salt	q.s.

Procedure

In a saucepan, put a little olive oil abound, then add the onion and the chopped garlic, parsley and chopped basil and fry for 4-5 minutes. When the onion is golden. Add the tripe making it brown together to the mixture for a few minutes.
Add the salt and then the tomato puree. Add the bay leaves and rosemary and cook the Institute for 30 minutes over medium heat.
Serve the tripe hot after having given a good dusting with grated pecorino.

This post is a translation of the original italian recipe Trippa al sugo alla sassarese from Il Gran Consiglio della Forchetta.

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Seadas with honey and orange zest

( Seadas con miele e scorze d'arancia)

Duration: 1 h e 30 min           
           
 Difficulty: hard           
     
 Region: Sardinia

Seadas with honey and orange zest ( Seadas con miele e scorze d'arancia) zest are a recipe typical of Sardinia. The seada (singular) or sebada, is a dessert whose name derives from the Latin word sebum, for the fact that it was prepared with lard and cheese, and then comes up with greasy consistency oily. A recipe of ancient historical traditions, like many other Sardinian recipes, seadas are the heirs of recipes that date back to Roman times, where many sources and witnesses describe desserts prepared in the same way. In the following centuries, this sweet was traditionally prepared in areas where sheep farming was practiced, and for special occasions especially for Easter. Today seadas have gained immense popularity, such as to be prepared and consumed almost throughout the island and throughout the year.

 Where you can eat it: Ristorante Antica Cagliari (Cagliari)

Ingredients

For 4 people:

Ricotta (sheep)	400g
Flour	500g
Durum wheat semolina	q.b.
Lard	50g
Oranges	2
Honey	q.b.
Olive oil	q.b.
Salt	q.b.

Procedure

Take the fresh ricotta and pass it through a sieve to make it more fine and uniform. Put the sifted ricotta cheese in a saucepan, add a glass of water, a tablespoon of flour and the grated rind of an orange. Heated on low fire stirring the ingredients until they are well blended together forming a kind of dough.
After cooling, but still warm, take with moistened hands of small portions of dough. Shaped portions one at a time, forming small disks of about 7-8 cm in diameter. As you do them, place them on a towel so that it can dry.
Now we think of the dough preparation. Pour the flour on a pastry. Formed a fountain and place in the center lard (if you have not replace it with the butter) and a half glass of warm salt water. Knead the dough gently with your hands, then more vigorously, adding more water if necessary. Knead the dough gradually more and more vigorously, until you have obtained a smooth, firm dough.
Formed two sheets of equal size paper thin. The first you arrange the stuffing discs a few centimeters away from one another. Then carefully cover the first sheet with the second, by pressing with your fingers around the farce in order to seal the edges and enhance the adhesion between the two layers.
Take the toothed wheel and start to cut the circles corresponding to the farce, thus forming the layers gradually the seadas.
Take a pan for frying, fill it with oil and high-temperature flow. Fry the seadas one after the other and then once cooked and golden, transfer them on paper towels to dry. Finally Serve on a still hot plate.
Above seadas garnish with plenty of honey and a generous sprinkling of orange zest (or chopped candied orange if you prefer). Garnish the dish with the orange slices that remain after removing the peel.

This post is the translation of  Seadas al miele e scorza di arancia 

Ristorante Ammentos – Cagliari

Ristorante Ammentos

 Sardinia

Via Sassari, 120 – Cagliari
+39 07 0651075

Restaurant Ammentos, is located in Cagliari, in a central position. The menu is decidedly directed to the Sardinian tradition, namely that of southern Sardinia. There you will find now difficult dishes to taste like snails or braid with peas and everything is good quality and well cooked. Although there are not plenty of space, the environment that you breathe as you enter inside is nice meeting and you are greeted with sweets and malvasia.

Tradizional courses

Here you can try the following traditional recipes:

 Recipe: Fregula with vegetables

This post is a translation of Ristorante Ammentos – Cagliari from Il Gran Consiglio della Forchetta.