Culurgiones all'Ogliastrina with sheep ragù, liquid basil, pecorino cream | Chef Recipes | Reporter Gourmet S.r.l.

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 and 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