main dishes sardinian

Culurgiones with Zucchini Cream and Pecorino

Fresh culurgiones served over smooth zucchini cream with fried zucchini rounds, olive oil, and pecorino.

Vegetarian
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Prep 20 min
Cook 15 min
Total 35 min
Servings 4
Difficulty Easy

Ingredients

Pasta

Sauce

Finish

Seasoning

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Instructions

  1. Dice most of the zucchini and slice the rest into thin rounds for frying.

  2. Soften the onion in the olive oil, add the diced zucchini and basil, season, and cook until tender.

  3. Blend the cooked zucchini into a smooth cream.

  4. Fry the zucchini rounds until lightly golden and drain them well.

  5. Cook the culurgiones in boiling salted water until tender.

  6. Spread the zucchini cream on each plate, set the culurgiones on top, finish with olive oil, grated pecorino, and the fried zucchini.

Storage & Meal Prep

Best served right away while the culurgiones are still tender and the zucchini cream is smooth.

FAQ

Can I use frozen culurgiones?

Yes. Cook them from frozen in gently boiling salted water and add a minute or two to the cooking time.

How do I keep the zucchini cream smooth?

Cook the diced zucchini until fully tender, then blend it while warm. If it thickens too much, loosen it with a spoonful of pasta water.

Can I skip the fried zucchini?

Yes. The fried rounds add texture, but the dish still works with only the cream and pecorino.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Cheese
Pecorino Romano
30 g
Vegetables
Zucchini
400 g
Onion (Yellow/White)
55 g
Grains & Bread
Fresh Culurgiones
500 g
Oils & Fats
Extra Virgin Olive Oil
18 g
Herbs & Spices
Fresh Basil
120 g
Black Pepper
1 g

Per Serving

413kcalCalories
19gProtein
48gCarbs
17gFat
5gFiber
Sodium
462mg20% DV
Potassium
605mg13% DV
Calcium
281mg22% DV
Iron
3mg17% DV
Magnesium
67mg16% DV
Vitamin C
26.8mg30% DV
Vitamin A
164µg18% DV
Vitamin K
133.3µg111% DV
Folate
83µg21% DV
Fresh Culurgiones
Zucchini
Onion (Yellow/White)
Extra Virgin Olive Oil
Fresh Basil
Pecorino Romano
Black Pepper
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

This is a gentler way to serve culurgiones when I do not want a tomato sauce. I keep the Sardinian pasta at the centre and use zucchini cream as the base, then finish with pecorino and a few fried zucchini rounds.

I dice most of the zucchini and slice a little for frying. The diced zucchini has to cook until fully tender before blending, otherwise the cream tastes raw and watery. Onion gives it body; basil stays in the background.

I cook the culurgiones in boiling salted water until tender. I spread the warm zucchini cream on the plate first, set the pasta on top, then finish with olive oil, pecorino, and the fried zucchini. I serve it straight away, before the cream tightens.

Part of: Sardinian Pasta Recipes

Related: The Sardinian Kitchen | Sardinian Ingredients Guide