Culurgiones all'Ogliastrina with sheep ragù, liquid basil, pecorino cream | Chef Recipes | Reporter

Name: Culurgiones all'Ogliastrina with sheep ragù, liquid basil, pecorino cream | Chef Recipes | Reporter
Ingredients: 200 g of durum wheat semolina; Lukewarm water as needed; 1 pinch of salt; 300 g of potatoes; 50 g of Sardinian pecorino; 6 mint leaves; Salt; pepper; 400 g Sardinian sheep meat; 40 g carrot; 40 g onion; 40 g celery; 1 liter sheep broth; 30 g extra virgin olive oil; 150 ml Vernaccia di Oristano; Bay leaf, thyme, and sage; 100 g basil; 50 g boiled potato; 50 ml vegetable broth; 10 g extra virgin olive oil; 1 clove of garlic

reportergourmet.com

Recipe by Giuseppe Barracu: Culurgiones all'Ogliastrina with sheep ragù, liquid basil, pecorino cream, and Laconi truffle.

Keywords

Basil
Sheep
Cream
Liquid
Pecorino
Culurgiones
Liquid basil
Pecorino cream
Laconi
Barracu

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Ingredients

200 g of durum wheat semolina
Lukewarm water as needed
1 pinch of salt
300 g of potatoes
50 g of Sardinian pecorino
6 mint leaves
Salt
pepper
400 g Sardinian sheep meat
40 g carrot
40 g onion
40 g celery
1 liter sheep broth
30 g extra virgin olive oil
150 ml Vernaccia di Oristano
Bay leaf, thyme, and sage
100 g basil
50 g boiled potato
50 ml vegetable broth
10 g extra virgin olive oil
1 clove of garlic

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Culurgiones all'Ogliastrina with sheep ragù, liquid basil, pecorino cream | Chef Recipes | Reporter

Keywords

Ingredients

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