Culurgiones Verdure
Dive into a delightful plate of Culurgiones Verdure, where silky handmade pasta meets the vibrant flavors of garden-fresh vegetables. This dish showcases the rich essence of seasonal produce, beautifully encased in tender pasta pockets, making every bite a celebration of nature’s bounty. Get ready to savor the harmony of flavors with a sprinkle of aromatic herbs and a drizzle of olive oil!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- burro fuso con limone
- fresh mint
- homegrown peas
📦Other(1)
- broad beans
👨🍳 Instructions
- 1
Make fresh pasta dough.
- 2
Fill the pasta with homegrown peas and broad beans, then shape into culurgiones.
- 3
Serve with melted butter and lemon, garnished with fresh mint.
💡 Pro Tips
- ✓Roll your pasta dough to setting 6-7 on a pasta machine (approximately 1mm thick) for culurgiones - thicker dough tears during the complex wheat ear pleating technique.technique1mm thickness
- ✓Cool your pea and broad bean filling to below 40°F before assembling because warm filling creates steam that weakens gluten bonds and causes seal failure.timingBelow 40°F
- ✓Use 00 flour with 12-13% protein content for culurgiones dough - lower protein creates tears during shaping, higher protein makes pleating too elastic to hold.ingredient12-13% protein
- ✓Brown your butter to 320°F until it reaches noisette stage with nutty aroma - this temperature develops complex Maillard flavors that complement the sweet peas without overpowering mint.technique320°F
- ✓Blanch broad beans for exactly 2 minutes then shock in ice water - this removes the bitter tannins in the outer skin while maintaining structural integrity for filling.timing2 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Culurgiones Verdure
Dive into a delightful plate of Culurgiones Verdure, where silky handmade pasta meets the vibrant flavors of garden-fresh vegetables. This dish showcases the rich essence of seasonal produce, beautifully encased in tender pasta pockets, making every bite a celebration of nature’s bounty. Get ready to savor the harmony of flavors with a sprinkle of aromatic herbs and a drizzle of olive oil!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- burro fuso con limone
- fresh mint
- homegrown peas
📦Other(1)
- broad beans
👨🍳 Instructions
- 1
Make fresh pasta dough.
- 2
Fill the pasta with homegrown peas and broad beans, then shape into culurgiones.
- 3
Serve with melted butter and lemon, garnished with fresh mint.
💡 Pro Tips
- ✓Roll your pasta dough to setting 6-7 on a pasta machine (approximately 1mm thick) for culurgiones - thicker dough tears during the complex wheat ear pleating technique.technique1mm thickness
- ✓Cool your pea and broad bean filling to below 40°F before assembling because warm filling creates steam that weakens gluten bonds and causes seal failure.timingBelow 40°F
- ✓Use 00 flour with 12-13% protein content for culurgiones dough - lower protein creates tears during shaping, higher protein makes pleating too elastic to hold.ingredient12-13% protein
- ✓Brown your butter to 320°F until it reaches noisette stage with nutty aroma - this temperature develops complex Maillard flavors that complement the sweet peas without overpowering mint.technique320°F
- ✓Blanch broad beans for exactly 2 minutes then shock in ice water - this removes the bitter tannins in the outer skin while maintaining structural integrity for filling.timing2 minutes