Yesterday, at the supermarket, I found culurgiones, or culurgionis, in a plastic tub. I know I should be making these from scratch, but I thought I would try the easy way first.
They didn’t look too bad when I opened the packet.
I made a sauce with chopped onions, garlic, tomatoes, parsley and basil and left it simmering while I cooked the culurgiones. They needed only about 5 minutes in the boiling, salted water, then I drained them and tossed them into the pan with the tomato sauce.
They didn’t taste as good as the ones we had in Sardinia, but I didn’t expect them to. The pasta had plenty of filling.
I promise I won’t cheat next time.