Culurgiones with Brown Butter

Name: Culurgiones with Brown Butter
Yield: 6
Ingredients: Pasta; ¾ pound (2 cups plus 2½ tablespoons) semolina flour; 5 ounces (? cup) water; ½ teaspoon fine sea salt; Filling; 1 pound Yukon Gold potatoes, peeled and cut into 1½-inch pieces; 1 cup grated Pecorino Romano; 15 mint leaves, minced; 1 egg, lightly beaten; Salt and pepper; Brown Butter Sauce; ½ cup (1 stick) unsalted butter; Salt and pepper; 2 ounces Pecorino al Tartufo or Pecorino Romano; 1 heaping tablespoon finely minced mint leaves

Culurgiones with Brown Butter was pinched from <a href="http://www.tastingtable.com/entry_detail/national/15902/Culurgiones_with_Brown_Butter_Recipe.htm" target="_blank">www.tastingtable.com.</a>

"Adam Leonti's antiquated Sardinian pasta, filled with potatoes and pooled in a buttery sauce, only needs a little fresh mint and grated Pecorino...."

INGREDIENTS

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Pasta

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¾ pound (2 cups plus 2½ tablespoons) semolina flour

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5 ounces (? cup) water

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½ teaspoon fine sea salt

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Filling

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1 pound Yukon Gold potatoes, peeled and cut into 1½-inch pieces

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1 cup grated Pecorino Romano

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15 mint leaves, minced

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1 egg, lightly beaten

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Salt and pepper

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Brown Butter Sauce

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½ cup (1 stick) unsalted butter

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Salt and pepper

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2 ounces Pecorino al Tartufo or Pecorino Romano

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1 heaping tablespoon finely minced mint leaves

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