*  Exported from  MasterCook  *
 
                          Culingionis Con Cirubba
 
 Recipe By     : Molto Mario MB1D25
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      Tablespoons   virgin olive oil
    4      Medium        red onions -- in 1/4″ dice
    2      Medium        potatoes, peeled -- in 1/4″ dice
    2      Cups          red wine vinegar
      1/2  Cup           sugar
      1/2  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
 
 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
 
 
 
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