Recipe - Culingionis Con Cirubba

4 tablespoon Virgin olive oil
4 md Red onions, in 1/4" dice
2 md Potatoes, peeled, in 1/4"
dice
2 cup Red wine vinegar
One half cup Sugar
One half cup Mint leaves, whole, plus
20 Leaves Mint
1 Recipe basic pasta with
semolina
6 tablespoon Butter
1 cup Pecorino sardo, freshly
grated
Lots of black pepper

In a 12 to 14inch 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 3inch
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 14inch 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 MCRecipe Digest V1 #624 by Sue
suechef@sover.net on May 29, 1997