Culingionis con Cirubba Recipe

Name: Culingionis con Cirubba
Prep time: 15 min
Cook time: 30 min
Total time: 45 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; Recipe courtesy of Mario Batali; 2 cups semolina flour; 2 cups all-purpose flour; 1 to 1-1/4 cups tepid water

Servings: persons

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
Recipe courtesy of Mario Batali
2 cups semolina flour
2 cups all-purpose flour
1 to 1-1/4 cups tepid water

1
In a 12 to 14-inch saute pan, heat olive oil until smoking.
2
Add onions and potatoes and cook until softened and lightly browned, about 8 to 10 minutes.
3
Add vinegar and sugar and bring to boil.
4
Heat and reduce until almost dry, about 15 minutes.
5
Allow to cool and stir in mint leaves.
6
Roll out pasta to thinnest setting on pasta roller.
7
Cut dough into 3-inch disks and place 1 tablespoon onion mixture in center of half the disks.
8
Use the other half to cover and pinch sides together.
9
Continue until all filling is used up.
10
Bring 6 quarts water to boil and add 2 tablespoons salt.
11
Add culingionis and cook until tender, about 3 to 4 minutes.
12
Meanwhile, melt butter in a 12 to 14-inch saute pan.
13
Drain pasta carefully and place in pan with butter.
14
Add mint leaves and half the cheese and toss.
15
Serve immediately.
16
Place both types of flour in a large mixing bowl and stir to mix well.
17
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.
18
You may need more or less water, depending on the humidity in your kitchen.
19
Place the dough on a floured work surface and knead it like bread for 8 to 10 minutes until smooth and elastic.
20
Cover and let stand for 10 minutes at room temperature.

994

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Culingionis con Cirubba falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Culingionis con Cirubba

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions