Culingionis con Cirubba



4 servings



4 tbsp. virgin olive oil
4 md. red onions, cut into 1/4-inch dice
2 md. potatoes, peeled and cut into 1/4-inch dice
2 cups red wine vinegar
1/2 cup sugar
1/2 cup whole mint leaves
1 recipe Basic Pasta with Semolina
6 tbsp. butter
1 cup freshly grated pecorino sardo
Black pepper, to taste


In a 12- to 14-inch sauté pan, heat olive oil until smoking. Add onions and potatoes and cook until softened and lightly browned, 8 to 10 minutes. Add vinegar and sugar and bring to boil. Heat and reduce until almost dry, approximately 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 tbsp. 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 tbsp. salt. Add culingionis and cook until tender, 3 to 4 minutes. Meanwhile, melt butter in a 12- to 14-inch sauté pan. Drain pasta carefully and place in pan with butter. Add mint leaves and half the cheese and toss. Serve immediately.

Similar Recipes

0 Recipe Reviews