Sardinian-style potato and pecorino pasta parcels (Culurgiones) from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond (page 245) by Katie Parla

• fine semolina flour
  Semolina is the hard part of the grain of durum wheat. When hard wheat is ground, the endosperm--the floury part of the grain--is cracked into its two parts, the surrounding aleurone with its proteins and mineral salts and the central floury mass, also called the endosperm, which contains the gluten protein that gives hard wheat its unique properties for making good pasta. A cream-colored semolina is used in pasta or Italian-style breads. There are difference grades: (1) Semolina flour is finely ground endosperm of durum wheat; (2) Semolina meal is a coarsely ground cereal like farina; and (3) Wheatina is ground whole-grain wheat. When other grains, such as rice or corn, are similarly ground, they are referred to as "semolina" with the grain's name added, i.e., "corn semolina" or "rice semolina." Read more: http://www.food.com/library/semolina-471#ixzz1ms6MXCXf Buy Now

  • King Arthur Baking - United States
• potatoes
• Show all ingredients...
• Serves : 8-10

• EYB Comments

  Can substitute pecorino Romano cheese for pecorino Sardo.

Where’s the full recipe - why can I only see the ingredients?