Potato, Cabbage And Crescenza Filled Culurgiones Recipe
Artichoke, green garlic, black olive
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Ingredients
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Dough
Filling
Method
Dough Preparation
- 1
Make the Dough
In a mixing bowl, combine the flour and salt. Make a well in the center, add the egg, and mix gradually, adding water until a smooth dough forms. Knead for about 5-7 minutes until elastic. Wrap in plastic wrap and let it rest for 30 minutes.
Filling Preparation
- 2
Prepare the Filling
Boil the potatoes until tender, peel, and mash them in a bowl. In a skillet, heat olive oil over medium heat. Add shredded cabbage and cook until soft. Combine the mashed potatoes, cooked cabbage, Crescenza cheese, chopped artichokes, minced green garlic, and black olives in a bowl. Season with salt and pepper, mixing well.
Assembly and Cooking
- 3
Assemble the Culurgiones
Roll out the dough on a floured surface to about 1/8 inch thickness. Cut out circles (about 3 inches in diameter). Place a teaspoon of filling in the center of each circle. Fold the dough over the filling to create a half-moon shape, sealing the edges well. Pinch the edges to create a decorative twist.
- 4
Cook the Culurgiones
Bring a large pot of salted water to a boil. Drop the culurgiones into the boiling water and cook for about 4-5 minutes, or until they float to the surface. Remove with a slotted spoon and drain.
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