Culurgiones
Kennebec Potatoes, Pecorino Romano PDO, Black Truffle Fonduta, Mint
Chef Ricardo Heredia of Cohn Restaurant Group | San Diego, CA
“My inspiration for this dish lies in the rich history of Pecorino Romano PDO, and specifically, the region of Sardina. The cheese has a pleasant grassiness coupled with spicy, assertive savory notes. What better way to showcase this cheese than a modern interpretation of classic Sardinian culurgiones? The Pecorino Romano PDO is introduced in layers, adding a crispiness and caramelization to the dough when fried. The earthiness of the black truffle and potato help to bring out the subtle characteristics of this special Italian cheese.” - Chef Ricardo Heredia
Adapted by StarChefs | december 2023
INGREDIENTS
Fonduta:
1 cup heavy cream
1 black truffle, grated
2 egg yolks
1 cup grated Pecorino Romano PDO
1 tablespoon sodium citrate
Filling:
Yield: 62 culurgiones
1½ pounds kennebec potatoes, peeled
1 cup heavy cream
1 cup grated Pecorino Romano PDO
Pecorino Romano PDO rind
1 gram ground nutmeg
8 grams sea salt
7 grams chopped mint leaves
Culurgiones:
250 grams 00 flour
250 grams semolina flour, plus more for dusting
3 tablespoons extra virgin olive oil
90 grams grated Pecorino Romano PDO
To Assemble and Serve:
Oil for frying
Lemon verbena
1 slice shaved black truffle
METHOD
For the Fonduta:
In a saucepan over medium-high heat, bring cream to a boil. Remove from heat and stir in grated truffle. Let steep 30 minutes at room temperature. Strain mixture through a sieve and return to the pan. Keep warm. In a mixing bowl, combine egg yolks, cheese, and sodium citrate. Slowly add truffle cream to the egg mixture, stirring constantly. The mixture should be smooth and thick enough to coat the back of a spoon. Transfer mixture to an iSi canister with one charge. Reserve.
For the Filling:
In a large stockpot over medium-high heat, submerge potatoes in cold water. Bring to a boil and cook 40 minutes, or until the potatoes are fork tender. Transfer boiled potatoes to a mixing bowl. Using a potato masher or a fork, mash potatoes and set aside. In a small saucepan over medium heat, bring cream and cheese rind to a boil. Reduce heat and let simmer 10 minutes. Remove from heat and stir in grated cheese. Pour cream mixture over mashed potatoes. Season with salt and nutmeg. Stir until well combined. Let cool, then top with mint leaves. Set aside.
For the Culurgiones:
In a stand mixer fitted with a paddle attachment, combine all ingredients and 225 grams warm water. Mix 3 minutes, then swap out paddle attachment for dough hook attachment. Knead 15 minutes on medium speed. Let dough rest, then transfer to a floured work surface. Using a rolling pin, roll out dough to a scant 1-millimeter thickness. Using a round pastry cutter, punch out 8-centimeter circles. Lightly dust circles with semolina flour and cover to prevent dough from drying out. Place 1 dough circle in your hand and add 1 ounce Filling. Gently crush Filling to flatten out, then pinch and fold the base of the circle to seal on one side. Continue pinching and folding the edges until the Filling is completely sealed inside the dough. Transfer to a floured sheet tray. Repeat process for all circles. Cover and set aside.
To Assemble and Serve:
Bring a pot of salted water to a boil. Drop Culurgiones: into the boiling water and cook 3 minutes. Work in batches if needed. Using a slotted spoon, remove Culurgiones and transfer to a sheet tray. In a frying pan, heat oil to 350°F. Add Culurgiones and fry 3 minutes, or until golden brown. Let drain on a wire rack. Transfer 1 Culurgiones to the center of a serving plate. Top with 1 dollop Fonduta. Garnish with lemon verbena and shaved black truffle.
