{"id":12137,"date":"2018-08-26T14:17:28","date_gmt":"2018-08-26T14:17:28","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?p=12137"},"modified":"2018-08-26T14:17:28","modified_gmt":"2018-08-26T14:17:28","slug":"la-tradizionale-ricetta-dei-culurgiones","status":"publish","type":"post","link":"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/08\/26\/la-tradizionale-ricetta-dei-culurgiones\/","title":{"rendered":"La tradizionale ricetta dei culurgiones"},"content":{"rendered":"<div class=\"5b9f9fcabed12e1b7386184972120b4d\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<script>\r\n  (adsbygoogle = window.adsbygoogle || []).push({\r\n    google_ad_client: \"ca-pub-2794626404475357\",\r\n    enable_page_level_ads: true\r\n  });\r\n<\/script>\n<\/div>\n<p><em>Il culurgione rappresenta uno dei primi piatti pi\u00f9 tradizionali ed antichi che la Sardegna pu\u00f2 proporre.<\/em><\/p>\n<p><em>Ha origini ogliastrine, anche se successivamente ogni zona della Sardegna ne ha fatto una versione propria cambiando di volta in volta qualche ingrediente. Le prime testimonianze scritte del Culurgione si hanno all\u2019inizio dell\u2019800 e lo descrivevano come un prodotto altamente ricercato, di lusso, delle occasioni speciali, destinato appunto solo ad usi ed eventi specifici come quello di lasciare un piattino di culurgiones la sera di Ognissanti, per onorare la memoria dei defunti (is animas) per la loro commemorazione il giorno successivo, di offrirli al vicinato, come dono prezioso ed infine di farne l\u2019elemosina, visto il valore del prodotto.<\/em><br \/>\n<em> La sua chiusura \u00e8 tipicissima , a spighitta, ovvero a spiga di cereale creata pizzicando alternativamente i due lembi della pasta fino a formare, appunto la spiga e a donare la classica forma a goccia del raviolo. Anche questa ha un significato ben preciso, ovvero era una forma ben augurale verso chi li riceveva o li mangiava, essendo la spiga simbolo di ricchezza e prosperit\u00e0.<\/em><\/p>\n<h3 style=\"text-align: center;\"><strong>I culurgiones, la ricetta di <a href=\"http:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/andrea-morgante-sa-ide-e-sollia-cagliari\/\"><span style=\"color: #0000ff;\">Andrea Morgante<\/span><\/a>, chef del ristorante Sa ide &amp; S&#8217;ollia di Cagliari<\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12143\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/08\/26\/la-tradizionale-ricetta-dei-culurgiones\/image-5148\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image-66.jpeg?fit=1600%2C1066&amp;ssl=1\" data-orig-size=\"1600,1066\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image-66.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image-66.jpeg?fit=640%2C426&amp;ssl=1\" class=\"myFoto aligncenter wp-image-12143\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image-66-1024x682.jpeg?resize=500%2C333\" alt=\"\" width=\"500\" height=\"333\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image-66.jpeg?resize=1024%2C682&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image-66.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image-66.jpeg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image-66.jpeg?w=1600&amp;ssl=1 1600w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image-66.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/p>\n<p><strong><em>Tra le tante varianti del Culurgione, quella che sto per descrivere rappresenta la versione pi\u00f9 classica e tradizionale, ovvero quella Ogliastrina.<\/em><\/strong><\/p>\n<h3><strong>Ingredienti:<\/strong><\/h3>\n<p><strong>Per la pasta:<\/strong><br \/>\n-250gr farina<br \/>\n-250 semola rimacinata fine<br \/>\n-90 gr strutto<br \/>\n-Sale<br \/>\n-circa 400ml di acqua<\/p>\n<p><strong>Per la farcia:<\/strong><br \/>\n-1kg patate rosse<br \/>\n-1 tazzina da caff\u00e8 colma di olio EVO<br \/>\n-1 spicchio d\u2019aglio<br \/>\n-circa 30 foglioline di menta fresca<br \/>\n&#8211; 250gr pecorino stagionato<br \/>\n-250gr di formaggio \u201cfiscidu\u201d<\/p>\n<h3><strong>Procedimento:<\/strong><\/h3>\n<p><strong>Per la pasta:<\/strong><br \/>\nUniamo semola e farina con l\u2019acqua. Impastiamo, aggiungiamo lo strutto facendolo ben assorbire e correggiamo di sale (un cucchiaino raso circa). Impastiamo fino ad ottenere una palla di pasta omogenea che non deve essere n\u00e8 troppo dura n\u00e9 troppo morbida. Lasciamo riposare in frigo almeno mezza giornata.<\/p>\n<p><strong>Per la farcia:<\/strong><br \/>\nFacciamo bollire le patate e poi le schiacciamo ben bene per ottenere una purea omogenea. Impastando continuamente la farcia. Aggiungiamo pian piano l\u2019olio, i due formaggi, l\u2019aglio finemente tritato e le foglioline di menta, anch\u2019esse tritate. Una variante potrebbe essere quella di prepararci precedentemente l\u2019olio aromatizzato all\u2019aglio e alla menta, senza avere cos\u00ec alcun pezzettino di aglio e menta nella farcia, che magari per qualcuno pu\u00f2 risultare fastidioso.<br \/>\nContinuiamo ad impastare la farcia per bene finch\u00e8 non risulta liscia ed omogenea.<\/p>\n<p><strong>Preparazione:<\/strong><\/p>\n<p>Stendiamo la pasta in strisce sottili e con l\u2019aiuto di un coppapasta o di un semplice bicchiere da tavola facciamo dei dischetti di circa 6-8 cm massimo.<br \/>\nDisponiamo con l\u2019aiuto di una sac-a-poche la farcia al centro del dischetto (circa un cucchiaino bello pieno)<br \/>\ne ripieghiamo i lati su loro stessi pizzicandoli alternativamente per ottenere la classica chiusura a spiga. Continuiamo fino alla fine del dischetto e facciamo prendere al culurgione la sua tipica forma a goccia.<\/p>\n<p>Andremo poi a cuocere il culugione in abbondante acqua salata giusto per qualche minuto, giusto il tempo di cottura della pasta.<br \/>\nPossiamo quindi scegliere tra i due condimenti pi\u00f9 tradizionali di questo buonissimo raviolo, semplicissimi poich\u00e9 mirano ad esaltare al massimo il sapore del ripieno:<br \/>\nOlio EVO e salvia fresca oppure un basilare sugo al pomodoro e basilico.<br \/>\nLe varianti di cottura e presentazione del culurgione sono per\u00f2 molteplici: basti pensare che ogni zona della Sardegna ha una sua ricetta specifica, che spesso cambia, aggiunge o toglie ingredienti alla ricetta tradizionale, senza contare che nella cucina moderna \u00e8 un tipo di pasta che si presta bene anche ad approcci molto pi\u00f9 creativi ed azzardati.<\/p>\n<figure id=\"attachment_12140\" aria-describedby=\"caption-attachment-12140\" style=\"width: 500px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12140\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/08\/26\/la-tradizionale-ricetta-dei-culurgiones\/image-5146\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image-64.jpeg?fit=913%2C902&amp;ssl=1\" data-orig-size=\"913,902\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image-64.jpeg?fit=300%2C296&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image-64.jpeg?fit=640%2C632&amp;ssl=1\" class=\"myFoto wp-image-12140\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image-64.jpeg?resize=500%2C494\" alt=\"\" width=\"500\" height=\"494\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image-64.jpeg?w=913&amp;ssl=1 913w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image-64.jpeg?resize=300%2C296&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image-64.jpeg?resize=768%2C759&amp;ssl=1 768w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-12140\" class=\"wp-caption-text\">Andrea Morgante<\/figcaption><\/figure>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12139\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/08\/26\/la-tradizionale-ricetta-dei-culurgiones\/image-5145\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image-63.jpeg?fit=2521%2C1831&amp;ssl=1\" data-orig-size=\"2521,1831\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;Lorena&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1494497122&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image-63.jpeg?fit=300%2C218&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image-63.jpeg?fit=640%2C465&amp;ssl=1\" class=\"aligncenter wp-image-12139\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image-63-1024x744.jpeg?resize=300%2C218\" alt=\"\" width=\"300\" height=\"218\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image-63.jpeg?resize=1024%2C744&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image-63.jpeg?resize=300%2C218&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image-63.jpeg?resize=768%2C558&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image-63.jpeg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/08\/image-63.jpeg?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.facebook.com\/Amici-di-SaIde-e-SOllia-168418819858191\/?ref=br_rs\"><span style=\"color: #0000ff;\"><strong>Sa ide &amp; S&#8217;ollia<\/strong><\/span><\/a><br \/>\nCorso Vittorio Emanuele II, 370<br \/>\nCagliari<br \/>\nAndrea: 3461463936<br \/>\nArco: 3477618240<br \/>\nMattia: 3468586574<\/p>\n<!--CusAds0-->\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div>","protected":false},"excerpt":{"rendered":"<p>Il culurgione rappresenta uno dei primi piatti pi\u00f9 tradizionali ed antichi che la Sardegna pu\u00f2 proporre. Ha origini ogliastrine, anche se successivamente ogni zona della Sardegna ne ha fatto una [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":12144,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[68],"tags":[449],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>La tradizionale ricetta dei culurgiones - Il Blog di chef&amp;ma\u00eetre<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/08\/26\/la-tradizionale-ricetta-dei-culurgiones\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La tradizionale ricetta dei culurgiones - Il Blog di chef&amp;ma\u00eetre\" \/>\n<meta property=\"og:description\" content=\"Il culurgione rappresenta uno dei primi piatti pi\u00f9 tradizionali ed antichi che la Sardegna pu\u00f2 proporre. 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