Here is the signature pasta dish from Sicily. I’ve been to Italy several times but never had the opportunity yet to visit Sicily. I look forward to that opportunity if I ever get that chance. In southern Italy a semolina style pasta dough is more common than the northern style with eggs. You can choose whatever dough you are more comfortable with but the one I gave is the semolina style dough.
1 russet potato boiled and mashed
2 oz mozzarella
2-3 oz each Parmesan and manchego
2 tbsp of chopped tarragon and chives
3-4 tbsp of butter
3 tbsp of creme fraiche
Salt and pepper
Tomato butter see recipe
Pesto sauce see recipe
For the Filling
Place all the ingredients in a bowl and mix well. Season with salt and pepper and allow to cool to room temperature.
For the pasta
In a bowl with both flours mixed well. Make a hole or well in the center of the flour. Add the water and mix with your hands until you make a dough. Knead the dough for 10 minutes until smooth and then wrap and allow it to rest. Then using a bench scrapper or knife cut the dough in half. Then take your dough and pass it through the pasta machine and work it down to the 2nd to last setting. Repeat the same process. Then use a 3 1/2-inch ring mold to cut out circles. Then take your filling and place in the center of the round disk. You want to over stuff the round. Then fold the pasta into a “taco” shape around the filling. Fold in the bottom of the taco and pinch the edges together. As you are folding the seam you should be pushing the filling out the the round. Continue this step until the pasta is sealed tightly. It should look like a zipper. Continue until you all have no more filling
Take tomatoes and cut in half. Drizzle with olive oil and salt. Place on the hot part of the grill and grill for 3-4 minutes until charred a bit. Place the grilled tomatoes in a small pot and add cream. Cook for 5 minutes on low heat, then add to vita mix with basil and puree until smooth. Slowly add the butter to the blender until all is incorporated. Season with salt and pepper and keep warm.
For the Pesto,
Place all the ingredients except for the olive oil in a food processor. Puree for 15 seconds and then drizzle in the olive oil until you have a smooth paste. If you want a thicker pesto use less oil to make a thick paste. If you want a more runny sauce use more olive oil. Season with salt and set aside.
Place a pot of salt water on the stove and bring to a boil. Place the culurgiones in the water and boil for 2-3 minutes. Strain out and place in two different pans. Place some of the pesto in one pan and place the tomato butter in the other pan. Season with salt and pepper and place in a bowl. Shave a few pieces of parmesan on top. Serve and enjoy!