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Culingionis Con Cirubba

Type: Pasta
Courses: Main Course
Serves: 4 people

Recipe Ingredients

4 tablespoons 60mlVirgin olive oil
4 tablespoons 60mlRed onions - cut into 1/4" dice (medium)
2 tablespoons 30mlPotatoes - peeled, and (medium)
  Cut into 1/4" dice
2 cups 474mlRed wine vinegar
1/2 cup 99g / 3.5ozSugar
1/2 cup 20g / 0.7ozMint leaves, whole - plus
20   Mint leaves
1   Basic Pasta With Semolina - (see recipe)
6 tablespoons 90mlButter
1 cup 237mlFreshly-grated pecorino sardo
  Lots of black pepper

Recipe Instructions

In a 12- to 14-inch saute pan, heat olive oil until smoking. Add onions and potatoes and cook until softened and lightly browned, about 8 to 10 minutes. Add vinegar and sugar and bring to boil. Heat and reduce until almost dry, about 15 minutes. Allow to cool and stir in mint leaves.

Roll out pasta to thinnest setting on pasta roller. Cut dough into 3-inch disks and place 1 tablespoon onion mixture in center of half the disks. Use the other half to cover and pinch sides together. Continue until all filling is used up.

Bring 6 quarts water to boil and add 2 tablespoons salt. Add culingionis and cook until tender, about 3 to 4 minutes.

Meanwhile, melt butter in a 12- to 14-inch saute pan. Drain pasta carefully and place in pan with butter. Add mint leaves and half the cheese and toss. Serve immediately.

This recipe yields 4 servings.

MOLTO MARIO with Mario Batali - (Show # MB-1D25) - from the TV FOOD NETWORK


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