Process

Let’s start with the preparation of the filling, infusing a clove of garlic peeled in oil, letting it rest for at least 8 hours, better if a whole night. After the necessary time, we remove the garlic, which has already flavored the oil. Then we begin to boil the potatoes; peel and mash them, then cool them. Add the grated Pecorino cheese to the potatoes, the chopped mint leaves and mix everything with the addition of salt and pepper; add the flavored oil and mix everything. We cover the filling with plastic wrap and let it rest in the refrigerator overnight.
Now we prepare the pasta. Pour the semolina and flour into a bowl and add a little oil and the water at room temperature. We knead until the mixture is smooth and homogeneous. Let’s cover it with the film and let it rest for half an hour at room temperature. We spread the dough thinly and with the help of special shapes or a simple glass we cut discs of about 6 cm in diameter. Place a spoonful of filling in the center of our disks and close them on themselves by alternately pinching the sides to form a shape similar to an ear of corn.
All that remains is to cook our culurgiones in boiling water and season them with plenty of tomato sauce and grated cheese.