Culingionis – Filled Dumplings – Sardinia

Rinse the leafy vegetables and steam them in a large saucepan with the water clinging to the leaves. Remove, drain well and trim. Chop the onion into small pieces.

Heat the olive oil in a frying pan and sauté the onion. Add the leafy vegetables and sauté for five to ten minutes. Remove the pan from the stove and let the vegetables cool down. Now stir in the pecorino or feta, season with nutmeg and saffron and add salt to taste (the pecorino is usually salty enough). Bind with an egg at the beginning. Depending on the consistency, make the farce smoother with the second egg.

If the quantity is too wet, add a little flour. Cover and let rest.

In the meantime, cook the pasta dough. To do this, heap the flour on a surface. Form a bulge in the center and beat the eggs into it. Add salt. Gradually heap the flour over it from the edge and make a smooth dough.

Knead vigorously and roll out thinly on a floured surface or pull through a pasta machine. Cut into rectangles of about five by fifteen centimeters. Cover with the vegetable filling and fold together, pressing the edges well. Place the pasta bags on a wooden board and cover with a kitchen towel. Rest for a few hours or possibly overnight.

Cook the culingionis in gently bubbling salted water until tender. Remove with a skimmer and serve with a tomato sauce and grated pecorino.

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