Culurgionis alla menta
I had these sardinian pastas for lunch and they are unlike any other I have tried. They are roughly the size and shape of gyoza dumplings, and inside this pasta is a mixture of very smooth mashed potato, pecorino cheese and mint. It is recommended you serve them with either sage and butter or tomato sauce and cheese. We had a lovely fresh tomato sauce...just a dash of oil, a small clove of rough chopped garlic, half an onion and some tomato, cooked until the fresh fruit had softened and sauced but the onion was still al dente and fresh tasting, and had grated grana on top.
It was heavenly! I did not realise when I bought them they had potato inside, and when I saw it I thought is would be to heavy and stodgy, but it is just on the right side of comfort food stodge, not cloying and over heavy. The fresh sauce lifts them. If any one is a handy pasta maker I heartily recommend giiving this unusual filling a try. Mash, a fair bit of chopped mint and flavoured with pecorino!