Fiorentine with Allium Four Ways

Fiorentine, also called toscani and florentine, is a pasta not unlike a curved, open-ended, almost blooming penne. Hailing from Leonardo's Vinci, in Tuscany's Firenze, fiorentine is quite similar to torchio, a torch-shaped pasta, but longer. Torchio makes a fine substitute, as does penne rigate in a pinch.

Fiorentine (Toscani) Pasta

This dish includes four members of the Allium genus, part of the lily (Alliaceae) family: Vidalia onion, leek, garlic, and scallion. Each offers a unique taste, and each is cooked in a different manner, yielding contrasting texture. The result is both a depth and breadth of onion flavor that, unless you despise the things, add up to a delicious dish.

Fiorentine with Allium Four Ways

Makes 4 servings.

Ingredients:

4 tablespoons plus 1 tablespoon plus 1 tablespoon olive oil
2 large Vidalia onions, sliced
1 pound fiorentine (toscani)
2 tablespoons plus 1 tablespoon unsalted butter
2 medium leeks, white and light green parts only, sliced thin on a bias
4 cloves garlic, sliced thin
1 red habanero pepper, diced
6 scallions, green parts only, sliced
1/4 cup Italian parsley, chopped
1/2 cup Pecorino Romano, to garnish
sea salt, to taste
freshly-ground black pepper, to taste

Caramelizing the Vidalia Onions

Heat a large frying pan over medium-high heat. Add 4 tablespoons of olive oil. Once hot but not smoking, add the Vidalia onion. Lower heat to medium-low and cook, flipping occasionally, until the onions are soft, lightly caramelized, and a light brown, about 10 minutes. Add sea salt and black pepper, stir to combine, and remove from heat.

While caramelizing the onions, bring a large stockpot of heavily-salted water to a boil. Add the fiorentine pasta and cook until a minute before al dente. Drain, reserving 2 tablespoons of cooking liquid.

While cooking the pasta, heat a large saute pan over medium heat. Add the butter and 1 tablespoon of olive oil. Once hot, add the leeks and saute until tender but not brown, 4-5 minutes. Add the garlic and habanero pepper. Cook until fragrant but not brown, about 90 seconds. Season with sea salt and pepper.

Adding the pasta to the saute pan

Add the caramelized Vidalia onion, drained fiorentine pasta, scallions, remaining tablespoon of butter, and reserved cooking liquid to the pan. Cook, stirring often to thoroughly combine, for 60 seconds.

Remove from heat. Add the Italian parsley and remaining tablespoon of olive oil. Fold in. Taste and adjust sea salt and black pepper.

Plated

Serve into warm pasta bowls.

Garnished and ready to serve

Garnish with Pecorino Romano. Pairs well with a spicy, tobacco-noted, soft Grenache from McLaren Vale, South Australia.