Ingredients:
4 tablespoons virgin olive oil
4 medium red onions, cut into ¼ -inch dice
2 medium potatoes, peeled and cut into ¼ -inch dice
1 cup red wine vinegar
1/4 cup sugar
1 cup freshly grated pecorino sardo plus some to grate over
½ cup mint leaves sliced into chiffonade plus 20 leaves
1 recipe basic pasta with semolina (eggless pasta), see recipe below
6 tablespoons butter
¼ cup sliced almonds, toasted
black pepper, to taste
In a 12- to 14-inch sauté 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 chiffonade of mint leaves and grated pecorino.
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 sauté pan and toss almonds in. Drain pasta carefully and place in pan with butter and almonds.
Serve immediately.
Eggless Pasta
2 cups semolina flour
2 cups all-purpose flour
1 to 1 1/4 cups tepid water
Mound the flour in the center of a large wooden cutting board. Make a well in the center of the flour and add water a little at a time, stirring with your hands until a dough is formed. As you incorporate the water, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated. You may need more or less water, depending on the humidity in your kitchen. Start kneading the dough with both hands, primarily using the palms of your hands. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 10 minutes at room temperature. Roll and form as desired.
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