“Sardinian Elegance: Culurgiones on Pea Cream and Crunchy Notes”
Culurgiones with potatoes, pecorino cheese and mint on a cream of peas and crispy bacon
A first course that combines Sardinian tradition and creativity: culurgiones stuffed with potatoes, pecorino cheese and mint sit on a velvety cream of sweet peas, enriched by the contrast of crispy bacon. An explosion of spring flavors waiting to be discovered.
Ingredients (for 4 people)
500 g of culurgiones stuffed with potatoes, pecorino cheese and mint
For the pea cream:
300 g of fresh or frozen peas
1 shallot (or half an onion)
1 small potato
Vegetable broth to taste
Extra virgin olive oil to taste
Salt and pepper to taste
For the crispy bacon:
100 g of bacon cut into strips
To garnish:
Fresh mint leaves
Grated pecorino cheese (optional)
Preparation
Prepare the pea cream: In a saucepan, fry the shallot with a drizzle of oil. Add the potato cut into pieces and the peas. Cover with vegetable broth and cook for 10-12 minutes. Blend until you obtain a smooth cream. Season with salt and pepper.
Prepare the crispy guanciale: In a non-stick pan, brown the guanciale until crispy. Drain on absorbent paper.
Cook the culurgiones: Cook them in plenty of salted water according to the manufacturer’s instructions, then drain them delicately.
Plate: Spread the hot pea cream on the bottom of the plate. Place the culurgiones on top and finish with crispy guanciale, mint leaves and, if desired, grated pecorino.
Vegetarian variant
For a vegetarian version, omit the guanciale. Alternatively, add toasted walnuts or crispy bread crumbs sautéed in a pan with a drizzle of oil and rosemary.
Conclusion
A refined yet simple dish to prepare, where the bright green of the pea cream meets the rusticity of the culurgiones and the savory note of the guanciale. A perfect recipe for those who love to bring the colors and flavors of spring to the table.
