Culingionis con Cirubba

Total Time:
1 hr
Prep:
50 min
Cook:
10 min

Yield:
4 servings

Ingredients
  • 4 tablespoons virgin olive oil
  • 4 medium red onions, cut into 1/4-inch dice
  • 2 medium potatoes, peeled and cut into 1/4-inch dice
  • 2 cups red wine vinegar
  • 1/2 cup sugar
  • 1/2 cup mint leaves, whole plus 20 leaves
  • 1 recipe Eggless Pasta, recipe follows
  • 6 tablespoons butter
  • 1 cup freshly grated pecorino sardo
  • Lots of black pepper
  • EGGLESS PASTA
  • Recipe courtesy of Mario Batali
  • 2 cups semolina flour
  • 2 cups all-purpose flour
  • 1 to 1-1/4 cups tepid water
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.

EGGLESS PASTA
  • Place both types of flour in a large mixing bowl and stir to mix well. Make a well in the center of the flour mixture and add water a little at a time, stirring with your hands until a dough is formed. You may need more or less water, depending on the humidity in your kitchen.

  • Place the dough on a floured work surface and knead it like bread for 8 to 10 minutes until smooth and elastic. Cover and let stand for 10 minutes at room temperature. Yield: 4 servings


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