Potato, pecorino and mint culurgiones with Brussels sprouts

To make the potato filling, peel and chop the potatoes into evenly-sized cubes and chop the mint. Place the potatoes in a pot of cold, salted water and bring to a boil. Cook until the potatoes are tender, approx. 15-20 minutes. Drain the potatoes and mash them until smooth. Allow to cool slightly. Once cooled, add grated Pecorino Romano, egg and mint. Season to taste. Set aside.

To assemble the culurgiones, roll out the plain pasta using a rolling pin or flatten it with your hands. Set a pasta machine to its widest setting and roll the pasta through. Dust the pasta with flour and roll it through again, this time on the next setting, making the rollers thinner. Keep dusting and feeding the pasta through. Roll to the number 3 setting. Cover and set aside. Repeat the process with the green pasta dough. Cut the pasta sheets in half lengthways. Lay one strip of green pasta partially on top of a strip of plain pasta, using a little water to stick it down. Using a rolling pin, roll the dough gently until it is flat. Using a cookie cutter, cut into 10cm rounds so that half the circle is green and half is plain.

To shape the pasta, place a heaped teaspoon of the filling onto the centre of each circle. Brush the edges of the pasta sheet with a little water. Place the circle in one hand, then pinch one side together where the green and plain pasta meet. Now push the pleat inwards towards the filling. Fold the left side of the pasta over to the centre and pinch it again. Repeat with the right side of the pasta and continue to push inwards and create pleats. Don’t worry if some filling seeps out towards the end of the process – it means you have created plump culurgiones.

Bring a large pan of salted water to a boil and cook the culurgiones in batches for 5 minutes. Remove from the water with a slotted spoon.

To make the Brussels sprouts, slice the garlic and quarter the Brussels sprouts. Zest and juice the lemon. Heat the olive oil in a large frying pan over a medium heat. Add the garlic and sauté until fragrant, approx. 1 minute. Add the Brussels sprouts and cook, stirring frequently, for 5-7 minutes, until tender and slightly caramelised. Stir in the unsalted butter, chilli flakes and lemon zest and juice. Season to taste.

Arrange the cooked culurgiones on plates and serve with the sautéed Brussels sprouts. Sprinkle over some grated Pecorino Romano and a drizzle of olive oil, if desired. Serve while warm.