Culurzones

These are agnolotti brought by the Piedmontese to Sardinia, where they acquired their local name. The key to this dish, a specialty of Sassari, is the availability of soft, milky pecorino cheese, preferably from Sardinia. It is similar in consistency to cottage cheese and fresh ricotta but derives its particular flavor from sheep’s milk. The only possible alternative I could suggest would be a fresh goat’s milk cheese. This recipe also requires aged pecorino for grating. Pecorino sardo is p