{"id":9708,"date":"2016-05-03T07:49:08","date_gmt":"2016-05-03T07:49:08","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=9708"},"modified":"2023-04-08T17:39:56","modified_gmt":"2023-04-08T17:39:56","slug":"la-tradizione-sarda-si-fa-gluten-free-culurgiones-ogliastrini","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/la-tradizione-sarda-si-fa-gluten-free-culurgiones-ogliastrini\/","title":{"rendered":"Sardinian Culurgiones ravioli"},"content":{"rendered":"<p>This time in the kitchen I was together with <strong>Maria Elena<\/strong>, a friend who really has a lot to teach about traditional food. Let&#8217;s say that she has &#8216;magical hands&#8217; because she manages to create little culinary masterpieces, such as <strong>Sardinian Culurgiones ravioli<\/strong>.<\/p>\n<p>Thanks to her Sardinian roots, she wanted to propose some traditional recipes that I have reinterpreted in a gluten free way.<br \/>\nWe will discover them little by little, but today we are beginning from an extremely tasty first course: <strong>gluten-free Sardinian Culurgiones<\/strong>.<strong>\u00a0<\/strong><\/p>\n<p>So let&#8217;s get started&#8230; hands in the dough! And if you like homemade pasta, you can also try <a href=\"http:\/\/unochefpergaia.it\/bacco-natale-i-miei-pisarei-e-faso-ubriachi\/\">Pisarei e fas\u00f2<\/a>.<\/p>\n<h1 style=\"text-align: center;\"><span style=\"color: #800000;\"><strong>Gluten-free Sardinian Culurgiones<\/strong><\/span><\/h1>\n<h1 style=\"text-align: center;\"><span style=\"color: #800000;\"><strong><u>27.5g carbohydrates per 100g raw Culurgiones<\/u><\/strong><\/span><\/h1>\n<p><strong>\u00a0<\/strong><\/p>\n<h2><span style=\"color: #800000;\"><strong>Ingredients for the dough<\/strong><\/span><\/h2>\n<ul>\n<li>500g gluten-free fresh pasta mix, brand Nutrifree**<\/li>\n<li>320g water<\/li>\n<li>8g xanthan gum*<\/li>\n<li>1 pinch of salt<\/li>\n<\/ul>\n<h2><span style=\"color: #800000;\"><strong>Ingredients for the filling<\/strong><\/span><\/h2>\n<ul>\n<li>500g fresh sweet Pecorino cheese, grated<\/li>\n<li>400g boiled and mashed potatoes<\/li>\n<li>30g medium-aged Pecorino cheese, grated<\/li>\n<li>30g extra virgin olive oil<\/li>\n<li>10g chopped mint<\/li>\n<li>1 clove of garlic, finely chopped<\/li>\n<li>milk and salt<\/li>\n<\/ul>\n<p>**Ingredients specific for celiacs<\/p>\n<p>*Ingredients whose labels must read \u201cgluten-free\u201d (or, in Italy, present on <a href=\"https:\/\/www.celiachia.it\/dieta-senza-glutine\/il-prontuario-degli-alimenti\/il-prontuario\/\">\u00a0Prontuario AIC<\/a>)<\/p>\n<h2><span style=\"color: #800000;\"><strong>Preparation of gluten free Sardinian Culurgiones<\/strong><\/span><\/h2>\n<ol>\n<li>Prepare the dough by mixing flour, xanthan gum and water. In no time, you will obtain a smooth and elastic dough. Wrap it in cling film and let it rest.<\/li>\n<\/ol>\n<div id=\"attachment_542\" style=\"width: 510px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-542\" class=\"wp-image-542 size-full\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/05\/IMG_8616_Foto-Chiara-Marando.jpg\" alt=\"L'impasto per i culurgiones\" width=\"500\" height=\"334\" srcset=\"https:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/05\/IMG_8616_Foto-Chiara-Marando.jpg 500w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/05\/IMG_8616_Foto-Chiara-Marando-272x182.jpg 272w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><p id=\"caption-attachment-542\" class=\"wp-caption-text\">The dough for Culurgiones<\/p><\/div>\n<ol start=\"2\">\n<li>Meanwhile, prepare the filling.<\/li>\n<li>Place the grated cheese and the mashed potatoes in a bowl and mix well to form an even mixture. Heat the olive oil in a small pan and as soon as it is hot, add the chopped garlic.<br \/>\nLet it rest for a minute, then pour the aromatic oil over the potato mixture and sprinkle with Pecorino cheese.<br \/>\nMix well, add salt to taste and, if the mixture is too thick, soften it with a few tablespoons of warm milk.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-543 size-full\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/05\/IMG_8620_Foto-Chiara-Marando.jpg\" alt=\"La pasta tirata per i culurgiones\" width=\"500\" height=\"334\" srcset=\"https:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/05\/IMG_8620_Foto-Chiara-Marando.jpg 500w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/05\/IMG_8620_Foto-Chiara-Marando-272x182.jpg 272w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/p>\n<ol start=\"4\">\n<li>Now take the dough and roll it out with a pasta sheeter to the last-but-one hole; with an 8cm diameter pastry cutter, cut circles.<\/li>\n<\/ol>\n<div id=\"attachment_544\" style=\"width: 510px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-544\" class=\"wp-image-544 size-full\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/05\/IMG_8626_Foto-Chiara-Marando.jpg\" alt=\"I dischi per realizzare i culurgiones\" width=\"500\" height=\"334\" srcset=\"https:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/05\/IMG_8626_Foto-Chiara-Marando.jpg 500w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/05\/IMG_8626_Foto-Chiara-Marando-272x182.jpg 272w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><p id=\"caption-attachment-544\" class=\"wp-caption-text\">The discs for making Culurgiones<\/p><\/div>\n<p>5. With the help of a teaspoon or your hands, place the filling in the centre of the disc, then close the Culurgiones in the shape of a &#8216;spike&#8217;, i.e. pinch the outside starting from the right end or simply pinch the disc edges together to make them stick well and cut them off with a toothed cutter.<\/p>\n<div id=\"attachment_545\" style=\"width: 510px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-545\" class=\"wp-image-545 size-full\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/05\/IMG_8633_Foto-Chiara-Marando.jpg\" alt=\"La chiusura dei culurgiones\" width=\"500\" height=\"334\" srcset=\"https:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/05\/IMG_8633_Foto-Chiara-Marando.jpg 500w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/05\/IMG_8633_Foto-Chiara-Marando-272x182.jpg 272w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><p id=\"caption-attachment-545\" class=\"wp-caption-text\">The closing of the Culurgiones<\/p><\/div>\n<ol start=\"6\">\n<li>Bring the water to the boil, salt it lightly and gently toss in the Culurgiones.<\/li>\n<\/ol>\n<div id=\"attachment_546\" style=\"width: 510px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-546\" class=\"wp-image-546 size-full\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/05\/IMG_8643_Foto-Chiara-Marando.jpg\" alt=\"La chiusura pizzicata dei culurgiones\" width=\"500\" height=\"334\" srcset=\"https:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/05\/IMG_8643_Foto-Chiara-Marando.jpg 500w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/05\/IMG_8643_Foto-Chiara-Marando-272x182.jpg 272w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><p id=\"caption-attachment-546\" class=\"wp-caption-text\">The pinched closure of Culurgiones<\/p><\/div>\n<ol start=\"7\">\n<li>After a few minutes, drain them and dress them with melted butter, grated Parmesan or Pecorino cheese, or tomato sauce and cheese.<\/li>\n<\/ol>\n<div id=\"attachment_547\" style=\"width: 510px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-547\" class=\"wp-image-547 size-full\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/05\/IMG_8718_Foto-Chiara-Marando.jpg\" alt=\"I culurgiones pronti per essere mangiati\" width=\"500\" height=\"333\" srcset=\"https:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/05\/IMG_8718_Foto-Chiara-Marando.jpg 500w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/05\/IMG_8718_Foto-Chiara-Marando-272x182.jpg 272w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><p id=\"caption-attachment-547\" class=\"wp-caption-text\">Culurgiones ready to be eaten<\/p><\/div>\n<h3><span style=\"color: #800000;\"><strong>Version with gluten of Sardinian Culurgiones<\/strong><\/span><\/h3>\n<p>Replace the gluten free Nutrifree flour with semolina and knead it without xanthan and with the necessary amount of water to obtain a smooth, elastic dough.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This time in the kitchen I was together with Maria Elena, a friend who really has a lot to teach about traditional food. Let&#8217;s say that she has &#8216;magical hands&#8217; because she manages to create little culinary masterpieces, such as Sardinian Culurgiones ravioli. Thanks to her Sardinian roots, she wanted to propose some traditional recipes [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":7117,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[1328],"tags":[2483,2481,2133,2482,2484,1327,1559],"class_list":["post-9708","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-primi-piatti-en","tag-gluten-free-sardinian-recipes","tag-gluten-free-traditional-cuisine","tag-recipes-with-carb-count","tag-sardinian-cuisine","tag-sardinian-recipes-with-carb-count","tag-senza-glutine-en","tag-vegetariana-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sardinian Culurgiones ravioli - Uno Chef per Gaia<\/title>\n<meta name=\"description\" content=\"The recipe of Sardinian Culurgiones ravioli becomes gluten-free to give a flavour of Sardinian dishes and aromas.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/unochefpergaia.it\/en\/la-tradizione-sarda-si-fa-gluten-free-culurgiones-ogliastrini\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sardinian Culurgiones ravioli - 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