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Ingredientes
- 4 Tbsp. Virgin extra virgin olive oil
- 4 med Red onions cut into 1/4" dice
- 2 med Potatoes peeled, and cut into 1/4" dice
- 2 c. Red wine vinegar
- 1/2 c. Sugar
- 1/2 c. Mint leaves, whole plus
- 20 x Mint leaves
- 1 x recipe Basic Pasta With Semolina see * Note
- 6 Tbsp. Butter
- 1 c. Freshly-grated pecorino sardo Lots of black pepper
Direcciones
- In a 12- to 14-inch saute/fry pan, heat extra virgin olive oil till smoking. Add in onions and potatoes and cook till softened and lightly browned, about 8 to 10 min. Add in vinegar and sugar and bring to boil. Heat and reduce till almost dry, about 15 min. Allow to cold and stir in mint leaves.
- Roll out pasta to thinnest setting on pasta roller. Cut dough into 3-inch disks and place 1 Tbsp. onion mix in center of half the disks. Use the other half to cover and healthy pinch sides together. Continue till all filling is used up.
- Bring 6 qts water to boil and add in 2 Tbsp. salt. Add in culingionis and cook till tender, about 3 to 4 min.
- Meanwhile, heat butter in a 12- to 14-inch saute/fry pan. Drain pasta carefully and place in pan with butter. Add in mint leaves and half the cheese and toss. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 388g | |
| Recipe makes 4 servings | |
| Calories 495 | |
| Calories from Fat 273 | 55% |
| Total Fat 30.98g | 39% |
| Saturated Fat 12.84g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 149mg | 6% |
| Potassium 558mg | 16% |
| Total Carbs 49.06g | 13% |
| Dietary Fiber 3.2g | 11% |
| Sugars 31.85g | 21% |
| Protein 2.99g | 5% |
