Culurgiones, Pork Filling, Burrata Sauce

Adapted by
May 2021


Pork Filling:
400 grams Niman Ranch pork loin
White wine
1 kilogram Yukon Gold potatoes
200 grams Parmigiano Reggiano
150 grams Pecorino Romano
Mint, chopped
500 grams semolina flour
300 grams 00 flour
100 grams burnt wheat flour
4 eggs
Burrata Sauce:
80 grams burrata
10 grams milk
To Assemble and Serve:
Lemon zest
Fennel pollen


For the Pork Filling

Cook the pork in butter, salt, and wine. Grind the meat up in a meat grinder so that the pork is still chunky and full of texture then set aside. Bake, peel, then mash the potatoes. Stir in the cheeses, mint, and pork until fully incorporated. Season with salt. 

For the Culurgiones

Mix the flours together then start incorporating eggs and 200 grams water. When it’s a homogenous dough, let rest for 40 minutes. Rather than using a pasta machine, use a rolling pin to create a rougher texture that will absorb the sauce differently. To do this, shape the dough into a ball. Roll out into a circle by stretching, as well as pressing down. Stretch the dough by rolling a quarter way back onto the pin and gently pushing the pin away from you. Turn the disk a quarter turn and repeat.

Cut into rounds for the culurgiones. Seal the Pork Filling in between two rounds. You should have a wheat-grain-like structure. The sealing must be compact so the stuffing does not fall off; it takes practice. 

For the Burrata Sauce

Using an immersion blender, make a cream with the burrata, milk, and salt. Keep refrigerated until needed.

To Assemble and Serve:

Cook the pasta in salted boiling water for a couple of minutes. Transfer the pasta to a pan with a little bit of butter and pasta water. Finish in a pan for 2 more minutes.
Pour the Burrata Sauce over a serving plate and place the Culurgiones over top. In a separate bowl, combine remaining ingredients and sprinkle over top.