Filling
Spread the coarse sea salt over the bottom of an oven tray. Wrap the potatoes in aluminium foil and place them on the salt. Bake in a preheated oven at 200°C (390°F) for 1 hour.
Peel and mash the potatoes, then combine with the grated CANESTRATO BIANCO and dried mint. Mix well and leave to rest in a dry place.

Dough
In a bowl, combine the semolina, water and salt. Knead first in the bowl and then on a work surface until the dough is smooth and firm.
Cover with cling film and leave to rest for approximately 30 minutes.
Knead the dough again and roll it out to the desired thickness. Cut out discs measuring 8–10 cm in diameter and lightly dust them with semolina.
To shape the culurgiones, place a small ball of filling in the centre of each disc and pinch the edges together to create the traditional spighitta (wheat-ear pattern).

To Finish
Heat the sunflower oil in a small saucepan. Deep-fry the culurgiones for approximately 1 minute, or until golden brown on the outside. Drain on kitchen paper and season lightly with salt.

Plating
Using a spatula, spread some TASTAI AL PEPERONCINO across the bottom of each plate. Arrange 3 culurgiones on top and garnish with a few fresh thyme leaves.