• Place the potatoes in a pan of cold water. Bring to the boil and cook for 15–20 minutes until tender. Drain, peel and mash while still hot.
• Heat the Vegetable oil in a pan over medium heat. Add the Garlic and cook for 30 seconds.
• Stir the Garlic oil through the mashed potatoes.
• Add the Pecorino cheese, Fresh Mint, Sea salt and Cracked black pepper. Mix well. Cover and refrigerate for at least 1 hour.

For the dough

• Combine the Plain flour, Semolina Rimacinata and Sea salt in a bowl.
• Add the Water and Olive oil and knead for 8–10 minutes until smooth and elastic. Cover and rest for 30 minutes.

For the sauce

• Heat the Vegetable oil in a pan over medium heat. Add the Garlic and cook for 30 seconds.
• Add the Passata and 60 ml Water. Simmer gently for 20–30 minutes.
• Season with Sea salt and Cracked black pepper.
• Roll the dough to approximately 1 mm thickness. Cut into 8 cm circles.
• Place a small spoonful of filling in the centre of each circle.
• Seal the dough by pinching and folding the edges together to create the traditional culurgiones shape.
• Place on a lightly floured tray.

Cook the Culurgiones

• Bring a pan of salted water to the boil, cook for 3–4 minutes, or until they float to the surface. Remove with a slotted spoon.
• Spoon the Tomato sauce onto serving plates and top with the Culurgiones.
• Finish with the Fresh Basil and serve immediately.

Chef Notes

• Keep the dough covered while shaping to prevent it drying out.
• The filling should be completely cold before shaping.
• If the dough becomes difficult to seal, lightly dampen the edges with water.