Sanchia Burch | Cin Cin

 

Vegan potato & mint Curlugiones with tomato fondue

These rustic Sardinian pasta dumplings look a lot like Cornish pasties and are just as delicious and versatile – perfect for Veganuary. This recipe serves 3-4.

Ingredients

Filling

350g yellow potatoes
2 tablespoons of extra virgin oil
1 glove of garlic, grated
Handful of mint leaves, finely chopped
Sea salt and cracked black pepper, to taste

Dough

150g semolina
1 tablespoon of  extra virgin oil
1 pinch of sea salt

To serve

1 tin of good peeled tomatoes
1 tablespoon of extra virgin oil
1 pinch of sea salt
Handful of basil leaves

Method 

1. Start with the filling. Boil the potatoes in well salted water, drain well and peel them by hand while still warm. Pass them through a ricer or mouli (or use a masher if you do not have either). Mix through the EVO, mint, garlic salt and pepper. Cover and cool in the fridge for at least 30 mins.

2. Next make the dough. Mix all the ingredients by hand or using a stand mixer, this will take a good 5 mins of firm kneading to get a smooth, even dough. Wrap in cling film and leave to rest for 30 mins.

3. Roll out the dough with a pasta machine or rolling pin, adding a little flour if needed, to get to 1-2mm thickness. Use a highball glass to cut discs in the dough then take a walnut sized piece of the filling and place it in the centre of the disc. Pick up the disc in your left hand and use your right hand to fold and pleat the dough to encase the filling – lots of videos on YouTube if you get stuck on this bit! Once made, these will keep in the fridge for 2 days if needed and freeze well too.

4. For the tomato sauce, slowly cook the tomatoes with the extra virgin oil and salt until they have collapsed – use the potato masher if you like or you can blitz in the blender if you prefer a smoother finish.

5. When ready to cook, bring a large pot of salted water to the boil, gently drop the curlugiones in and cook for 2-3 mins until they rise to the surface. Remove with a slotted spoon and place into the warm tomato sauce. Stir to coat and serve with basil leaves.

Happy New Year and welcome to 2022 – we made it!

It did feel a little touch and go there didn’t it?! This year will be better/crazier/harder than 2021 (delete whichever do not apply) BUT one thing we can promise here at Cin Cin is that each year is tastier than the last.

We kick off 2022 with our Italian take on Veganuary for those looking to rebalance after a heavy Christmas schedule or wanting to give a little back to our environment. Read on for a sneak peak at our January Vegan menu and our Vegan event later this month.

And later in January we’ve got some great ragu recipes to share for Slow Cooking Month AND don’t forget it’s Burns Night on the 25th… who said January had to be boring and blue?

 

Cin Cin Dine At Home

After a very busy Christmas and New Years Eve set of delivery days – thanks to all you lovely people ordering our festive At Home products – it’s time to give our hard working team a well earned break this week.

So Cin Cin At Home will be back next week and available to order from the 10th January for collection and delivery across Brighton and Hove on 13th to 15 January.

Our chefs have created an incredible menu especially to help blow away those January blues. Stay tuned!

 

Veganuary

We are very proud to be kicking off Veganuary in the UK’s most vegan-friendly area – Brighton and Hove – with our own Italian take on vegan dishes.

January has long been considered a month of change and resolutions, a time where we reflect after a heavy end to the year that often comes with December. It’s no wonder then that for many, it is also synonymous with Veganuary, a month-long initiative to omit or reduce animal derived products and produce in favour of a plant-based diet.

Head Chef Jamie Halsall has created an indulgent four course vegan set menu that stays true to our authentic Italian roots and will be available for just £35 per person throughout the month of January – BOOK NOW:

Nocellara del Belice olives marinated in lemon, chilli & garlic
Rosemary house focaccia, Valdibella EVO & balsamic
Salad of celeriac, pear, grumolo & hazelnut

Roasted cauliflower, radicchio, pickled golden sultana, kale pesto

Culurgiones of sweet potato, January king cabbage, tomato fondue & roasted chestnut

Pear & almond cannoli, polenta & olive oil cake

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