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Culurgionis (Ravioli of Potatoes)
1 kilogram of potatoes
4 tablespoons of olive oil
2 cloves of garlic
200 grams of viscidu (salty cheese)
6oo grams of flour
Pinch of salt
300 grams of pecorino cheese (fresh sheep cheese)
Boil the potatoes after cleaning and peel them when cooked. Mash them and put them in a bowl.
Add chopped garlic, finely chopped mint leaves, and the viscidu. Add the oil and mix all the ingredients.
Prepare the dough with the flour with a little oil and a pinch of salt and knead well. Prepare small disks of dough using a small glass. Fill each disk with a tablespoon of the potato mash mix. Give each disk a cone form, shaping its edges as an ear of corn or else folding the disk on itself. Cook them as usual (boiled) for ravioli and season with abundant grated pecorino cheese. You can also season them with tomato sauce.
1/2kg of malloreddus
400 g of pork sausages
400g of peeled tomatoes
150g of grated pecorino cheese
How to cook:
Chop finely the onion and make the tomato sauce with the sausage using olive oil; cook it slowly until the sauce becomes dense. Cook the malloreddus in salted water, drain it, and season with the sauce, and the pecorino. Serve it hot!!!!!!!!!!!!! Delicious!!!!!!!!!!
*Malloreddus is a typical type of pasta used in south of Sardinia
Angelo Piroddi & Andrea Angioi
Maccheroni di pasta filante
Ingredients: Serves four people
420 grs of short pasta or maccheroni;
200 grs of mozzarella;
2 spoons of super-fine flour
spices (if you want).
Put the water in a saucepan with a pinch of salt. When the water is boiling, add the pasta; in a frying pan melt the mozzarella, previously cut into small cubes; then after a few minutes add the water where pasta was boiled.
Subsequently put the super-fine flour and mix everything. When the pasta is cooked, strain it and pour it in the frying pan. Cook and serve it steaming hot. If you want sprinkle some spices (like mint or marjoram).
Melt= far fondere,