Culurgiones

Method

Make a pasta dough with flour, salt and warm water, kneading until smooth, then rest for 30 minutes. Boil potatoes until tender, then mash with saffron-infused water, mint, grated cheese, salt and pepper to create the filling. Roll the dough very thin and cut into 10cm squares, place a teaspoon of filling in the centre, then fold and crimp the edges with a fork to create the characteristic ridged pattern. Boil the culurgiones in salted water until they float and cook for a further 2-3 minutes, then drain carefully. Dress with olive oil, reserved saffron water, and extra grated cheese before serving hot.