Recipe: Vegan potato & mint Curlugiones with tomato fondue

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.