Culingionis Con Cirubba

Course : Beef
Serves: 4
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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 pieces mint leaves
1 recipe basic pasta with semolina -- * note
6 tablespoons butter
1 cup freshly-grated pecorino sardo
1 teaspoon lots of black pepper

Preparation / Directions:

* Note: You can substitute any fresh pasta from supermarket 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.


Nutritional Information:

502 Calories (kcal); 31g Total Fat; (53% calories from fat); 4g Protein; 58g Carbohydrate; 47mg Cholesterol; 190mg Sodium

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