Culingionis Con Cirubba

Recipe Ingredients

4 tablespoons	60ml	Virgin olive oil
4 tablespoons	60ml	Red onions - in 1/4" dice (medium)
2 tablespoons	30ml	Potatoes - peeled, in 1/4" (medium) dice
2 cups	474ml	Red wine vinegar
1/2 cup	99g / 3.5oz	Sugar
1/2 cup	20g / 0.7oz	Mint leaves - whole, plus
20		Leaves mint
1		Basic pasta with semolina
6 tablespoons	90ml	Butter
1 cup	237ml	Pecorino sardo - freshly grated
		Lots of black pepper

Recipe Instructions

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

Yield: 4 servings

Source:
Molto Mario MB1D25

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