Sardinian vegan culurgiones with potato, mint, toasted almonds and roasted tomato, finished with the traditional braided sa spighitta closure.

Culurgiones Ogliastrini (Italian Sardinian Stuffed Pasta) A culurgione is judged on its back. The seam that runs from the base of the parcel to its tip is called sa spighitta, a small ear of wheat, and it is not a crimp, a fork mark or the work of a mould. It is built by hand in the open palm, one alternating pinch at a time, and it seals and decorates the pasta in the same movement. Inside there is no ricotta, no spinach and no meat. Floury potatoes are boiled in their skins

Culurgiones d'Ogliastra (Italian Sardinian Culurgiones) Culurgiones d'Ogliastra are filled pasta from the eastern flank of Sardinia, and the only pasta in Italy whose seal is more famous than its sauce. A disc of semola dough is filled with potato, aged pecorino, garlic and mint, then closed by pinching the two edges alternately from one end to the other until the seam forms a raised braid shaped like an ear of wheat. Sardinians call it sa spighitta, and in Ogliastra a cook i