Culurgionis

Preparation:

Preparation: Wash, boil a kilo of potatoes and, as soon as they are cooked, remove them from the water one at a time, peel them and mash them immediately with a fork, collecting the puree in a bowl. Once all the potatoes have been used up, the puree is seasoned with: 1/2 glass of warm oil, the finely chopped garlic cloves, the chopped fresh mint leaves, a pinch of salt and 200 g of slime, or a good handful of pecorino lightly seasoned, grated. Mix everything quickly and keep aside. Meanwhile, prepare the dough for the casing by soaking the 600 g of flour with 3-4 spoonfuls of oil and a pinch of salt dissolved in 1/2 glass of water. The dough is kneaded energetically, but not for very long and as soon as it has reached a certain elasticity, it is stretched into thin sheets from which disks of 6 cm in diameter will be obtained. A quantity of puree the size of a small walnut is placed on half of each disc, covered with the other half of the disc, the 2 superimposed semicircles are welded, with a thin crease made with the fingertips and finished with a short petiole. You will get tortelli that look like small pressed figs. Cook them for about 6-7 minutes in plenty of boiling salted water, remove them with a slotted spoon, drain well and arrange them on a serving plate in a single layer, in a herringbone pattern, meeting at an angle, 2 by 2 , the stalks of the ravioli, along a straight line imagined in the center of the plate. A giant ear will appear with its grains in proportion. If the dish is large enough, 3 ears can be placed side by side. They are seasoned with plenty of pecorino cheese.