Culingionis con cirubba
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Virgin olive oil |
| 4 | mediums | Red onions, in 1/4\" dice |
| 2 | mediums | Potatoes, peeled, in 1/4\" dice |
| 2 | cups | Red wine vinegar |
| ½ | cup | Sugar |
| ½ | cup | Mint leaves, whole, plus |
| 20 | Leaves Mint | |
| 1 | Recipe basic pasta with semolina | |
| 6 | tablespoons | Butter |
| 1 | cup | Pecorino sardo, freshly grated |
| Lots of black pepper | ||
Directions
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.
Yield: 4 servings
Recipe by: Molto Mario MB1D25 Posted to MC-Recipe Digest V1 #624 by Sue <suechef@...> on May 29, 1997