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Cooking Together Sardinian – Recipes

Cooking Together Sardinian Recipes

Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

We Cooked:

  1. Starter: Culurgiones
  2. Main: Chicken and Parma Ham Involtini
  3. Dessert: Click here for a link to the Food Sorcery favourites


For a true taste of Sardinian cooking, you can’t get better than this culurgiones recipe. A simple pasta dough is stuffed with potato, pecorino and mint, before being shaped into ears of wheat and briefly boiled. Serve with a simple tomato sauce for a fantastic Italian main.



  • 50g of floury potatoes
  • 3 tbsp of extra virgin olive oil
  • 1 garlic clove, peeled and crushed
  • 70g of Pecorino Sardo, grated
  • 8 mint leaves, finely chopped
  • fine sea salt
  • freshly ground black pepper


  • 150g of plain flour
  • 100g of semolina flour
  • 1 pinch of fine sea salt
  • 145g of water
  • 1 tbsp of extra virgin olive oil


  • 300g of passata
  • 2 tbsp of extra virgin olive oil
  • 1 garlic clove, peeled and crushed


  1. Place the potatoes in a large pan and cover with cold water. Bring to the boil and cook until the potatoes feel tender all the way through when pierced with a fork. Drain, peel, place in a bowl and mash with a fork or a masher while still hot.
  2. While the potatoes are cooking, put the garlic in the oil and leave it to infuse. Next, discard the garlic and add the infused oil to the mashed potatoes. Add the grated pecorino, mint and a generous dash of salt and stir to combine. Wrap with cling film and place in the fridge to cool for at least 1 hour.
  3. Make a dough by combining the flour, semolina and the salt with water and oil. Knead until you have an elastic, smooth ball. Wrap it in cling film and allow it to rest for 30 minutes.
  4. While the dough and filling are resting, prepare the sauce. Place the oil and the garlic in a medium saucepan set over a medium heat. Add the passata and 60ml water, cover and allow the sauce to cook for 30 minutes, stirring often. Taste and season.
  5. Remove the filling from the fridge. Unwrap the dough and roll it out over a well-floured working surface to about 1mm thickness. (You can use a pasta machine, too.) Cut out 8cm rounds of dough. Place a knob of filling at the centre of each round, then pinch and fold the base to seal it on one side. Keep pinching and folding the extremities to seal the top of the dumpling, working as you would a braid, first on one side and then on the other, until you’ve reached the other side. Place the finished culurgiones on a floured tray while you work.
  6. Bring a large pan of salted water to a rolling boil. Working in batches, cook the culurgiones in batches for 4 minutes, or for 2 minutes from when the come back afloat. Drain them with a slotted spoon and ease them on warmed-up plates over a bed of tomato sauce. Serve right away with roughly torn basil leaves.

Chicken and Parma Ham Involtini


  • 1 Chicken breasts, carefully sliced in half horizontally
  • 2 slices of parma ham
  • 2 slices of fontina cheese, (you can use gouda or mozzarella as a substitute)
  • 2 tbsp of flour
  • 2 tbsp of extra virgin olive oil
  • 45ml of white wine
  • 2 sprigs of sage
  • 2 garlic cloves
  • 2 tbsp sundried tomato
  • 90g rocket
  • 45g fennel
  • 1 tsp pine nuts
  • salt and pepper


  1. Prepare the involtini by stuffing a slice of parma ham and a slice of fontina cheese into each halved chicken breast. Tightly roll the chicken up into little bundles, securing with a toothpick if necessary and topping with the sage leaf. place in the fridge and leave to sit for at least 20 minutes, as this helps the involtini stay together whilst cooking.
  2. Place the flour onto a plate and then roll each involtini lightly in the flour.
  3. Heat the extra virgin olive oil in a pan with two cloves of garlic. Do not peel the garlic: it will infuse with the olive oil with its aroma without burning.
  4. When the olive oil is hot, add the involtini. Cook them over a medium heat for about 10 minutes, turning often until they are golden brown on each side (you may need to remove the cocktail sticks to get a nice even colour, but they should stay together after being in the fridge). As the cheese melts it will begin to leak out into the pan, which will flavour the sauce.
  5. Pour the white wine into the pan, season generously with salt and pepper and cook until the wine has reduced, creating a glossy sauce with the cheese.
  6. Serve the involtini warm with a side salad of rocket dressed, sundried tomato, pine nuts and fennel salad in olive oil.

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