On a beautiful day at a friends house, which we’ll tell you more in the next days, with a group of American friends we kneaded, stretched, cut, filled, closed, and cooked some wonderful culurgiones of Ogliastra, which are a kind of ravioli. Oh, we’ve also eaten…
This is the recipe, try it yourself, but don’t expect the same result obtained by the skilled hands of a lady from Ogliastra:
- 1kg of potatoes
- 500 grams of durum wheat
- 300 grams of cheese
- 2 cloves of garlic
- 1 onion
- Extra virgin olive oil
- 10 fresh mint leaves
You boil the potatoes whole, then peel and mash it. You knead the flour with warm water and a little of salt, until the mixture is smooth and elastic. Now you should wrap the dough with plastic wrap and let rise it for at least half an hour.
Meanwhile, in a saucepan brown minced onion and garlic, then combine them with mashed potatoes, along with the grated cheese and chopped mint and mix between them.
As the dough has risen, stretch it and make circles using a large glass, on which you put a tablespoon of filling. Now we are ready to close culurgiones. But here is the hard fact, achieving closure with the typical plait requires a good teacher, a good manual skills and lot of experience. It will not be today, in fact. Looking forward to perfect the technique, we can fall back on a simple closed semicircles, folding the circles on them and seal the edges with a light finger pressure.
You are now ready to enjoy your culurgiones!
This is Roberto Petza, and he defines himself as a cook, not as “Chef”.
This subtle difference describes him as a modest person that, thanks to his work and his team, really promotes Sardinia.
In a world that has too many Chef superstars , it’s a pleasure to meet somebody not bigheaded.
He has a record of challenges and success, certified by the Michelin star award, but also by being known as a pioneer.
His last creation was the opening of S’Apposentu restaurant on the buildings of a former pasta manufacturing plant, in the small village of Siddi, located in the Marmilla region famous for agriculture and its excellent foods.
This choice, plus the exclusive use of local grown food, even from the restaurant vegetable garden, shows a business thats it’s totally integrated in the environment.
S’Apposentu it’s not jsut a restaurant, but a Temple of Taste, a place that teaches the cooking from professional chefs to cooking passionate, sharing a cuisine able to innovate yet respecting the sardinian traditions, never campy and always focused on conviviality.
This is a place not to miss!
Salvatore Porcu is a shepherd in Bosa, Sardinia, he keeps alive this tradition and ancient art that is a lifestyle, in spite of those who are now converted to simple farmers and milk producers.
As I said he’s a sheperd, and he does it a sa sarda (in Sardinian way): being so meticulous till the stubbornness, passionate and tireless, sometimes with uneconomic choices that seem incomprehensible and dictated by vagary, but the result returns the full sense of the whole.
Too often we (Sardinian people) forget it, but it’s all in this inclination, which sometimes looks anarchic, the excellence of the Sardinian tradition.
He divides his seasons between the two farms, one is Badde Orca in the mountains, and the other is located in Cape Marrargiu on the coast. Both are enchanting places exposed to the mistral, which are connected to each other by a short transhumance.
Accordingly with the work in the farm, he loves to share his knowledge with those who are discovering the roads of Sardinia. Last week, he has charmed a group of American cyclists, with the amazing ritual of tranforming milk into cheese. He brought the Labiolu (a huge couldron used to warm the milk) and all his tools,then he made for the guests two fresh pecorino cheese and ricotta, he had also delighted us with a mature cheese and a Casu Marzu, sardinian typical rotten pecorino cheese, in the charming garden of the Hotel Villa Asfodeli, of our dear friends Guglielmo and Maria Cristina.
Salvatore is a traditionalist, he still makes everything by hand, from milking till selling his own cheese, he selects the milk according to the different flowering and according to different pastures, and the “old flavor” cheese, as I said before, it returns all this care and dedication.
“If ever in 3000 years we do not have the memory of a death after eating cheese made traditionally, why we should have to adapt to the standards of the contemporary food industry, that kills more people than war? “
(Salvatore Porcu, Sardinian shepherd)