Ogliastrini potato dumplings

Are the famous culurgionis.

Wash, boil the kilo of potatoes and freshly cooked remove them from the water one at a time, Peel and mash with a fork now collecting the puree in a bowl.

Exhausted all the potatoes, seasoned mashed with: 1/2 glass of warm oil, the finely chopped garlic cloves, finely chopped fresh mint leaves, a pinch of salt and 200 g of slimy, or a good handful of grated pecorino cheese, little.

You mixed the whole thing quickly and held aside.

Meanwhile, prepare the dough for the shell intridendo the 600 g flour with 3-4 tablespoons of olive oil and a pinch of salt dissolved in 1/2 glass of water.

Working the dough vigorously, but not very long and barely reaches a certain elasticity stretches into thin sheets from which expected of diskettes by 6 cm in diameter.

On half of each disc sits a amount of puree as big as a small walnut, is covered with the other half of the disc, you solder the 2 half circumferences, with a thin creasing practiced with the fingertips and finishes with a short petiole.

Tortelli will small looking pressed figs.

Cook for about 6-7 minutes in plenty of boiling salted water, extract with the perforated spoon, you sgrondano well and have the dish in a single layer, herringbone doing meet at an angle, 2 to 2, the petioles of the raviolo, along a straight imagined at the Centre of the plate.

You will see a giant spike with his beans in proportion.

If the pot is large enough you can create 3 spikes.

They are seasoned with copious amounts of cheese.