Recipes · Italian · Pasta
Culurgiones
One serving has 581 kcal and 21 g protein, and at least a fifth of a woman's daily need of selenium (108%), thiamin (60%), phosphorus (58%), riboflavin (49%), copper (46%) and manganese (46%). Ready in 60 minutes.
- Preparation: 40 min
- Cooking: 20 min
- Makes: 1 serving (339 g)
- Difficulty: Hard
- Diets: Vegetarian
- Contains: dairy, gluten
Ingredients
- 60 g Semolina
- 30 g Water
- 100 g Potatoes, raw
- 30 g Pecorino Romano cheese
- 3 g Garlic, raw
- 5 g Mint, fresh
- 15 g Olive oil
- 80 g Tomatoes, canned, crushed
- 15 g Onions, raw
- 0.5 g Salt
- 0.2 g Black pepper
Method
- Mix the semolina with the water and a little of the olive oil into a smooth, firm dough. Cover and rest for 20 minutes.
- Boil the potato until tender and mash it, then mix with the pecorino, crushed garlic, chopped mint and a drizzle of olive oil into a firm filling.
- Roll the dough thin and cut into small rounds, about 8 cm across.
- Place a spoonful of filling in the center of each round; pinch the edges together up and over in a row to seal tightly into the traditional wheat-ear shape.
- Soften the onion in a little olive oil, add the crushed tomato, salt and pepper, and simmer for 15 minutes into a simple sauce.
- Boil the culurgiones in salted water for 4-5 minutes until they float and are tender. Drain and serve with the tomato sauce.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 581 kcal | 27% |
| Carbohydrates | 71 g | |
| Water | 217 mL | |
| Fiber | 6.7 g | 23% |
| Protein | 21.1 g | 44% |
| Tryptophan | 0.26 g | |
| Threonine | 0.67 g | |
| Isoleucine | 0.91 g | |
| Leucine | 1.6 g | |
| Lysine | 1.2 g | |
| Methionine | 0.42 g | |
| Cystine | 0.32 g | |
| Phenylalanine | 1 g | |
| Tyrosine | 0.81 g | |
| Valine | 1.1 g | |
| Histidine | 0.59 g | |
| Fat | 24.1 g | |
| Monounsaturated | 13.4 g | |
| Polyunsaturated | 2.2 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.9 g | |
| Saturated | 7.4 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 31.2 mg | |
| Calcium | 389 mg | 39% |
| Copper | 0.41 mg | 46% |
| Iron | 5.5 mg | 30% |
| Magnesium | 85.5 mg | 28% |
| Manganese | 0.83 mg | 46% |
| Phosphorus | 404 mg | 58% |
| Potassium | 856 mg | 18% |
| Selenium | 59.4 µg | 108% |
| Sodium | 783 mg | |
| Zinc | 2 mg | 26% |
| Thiamin (vitamin B1) | 0.66 mg | 60% |
| Riboflavin (vitamin B2) | 0.54 mg | 49% |
| Niacin (vitamin B3) | 5.7 mg | 41% |
| Pantothenic acid (vitamin B5) | 1 mg | 21% |
| Pyridoxine (vitamin B6) | 0.57 mg | 44% |
| Folate (vitamin B9) | 146 µg | 36% |
| Cobalamin (vitamin B12) | 0.34 µg | 14% |
| Choline | 28.7 mg | 7% |
| Vitamin A | 47.8 µg | 7% |
| Vitamin C | 29.8 mg | 40% |
| Vitamin D (D2 + D3) | 6 IU | 1% |
| Vitamin E | 3.4 mg | 23% |
| Vitamin K | 16.4 µg | 18% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.5 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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