Yesterday we took the menu to Rome, today we travel up to…
While I was working in a restaurant in Figline Valdarno, now nearly a decade ago, I often liked to hop on the train and head into Florence on my Sundays off.
One particularly cold and rainy sunday, I sat down at one of my favorite haunts “Osteria del Cinghiale Bianco” and ordered a dish that changed my thought on livers forever.
As usual in Italy, the dish was understated, simple, flavorful, and a perfect symbiosis of pasta and sauce. The pasta was pillowy potato filled ravioli, with just a touch of ricotta in the filling as well, and alone could of been thought of as plain (other than the fact that you’re in florence, eating pasta, -that’s pretty exciting no matter how you look at it). It’s companion, ..it’s lover, ..it’s romantic entanglement…it’s partner for life in my mind, was a fragrant sauce of sweet caramelized onions and chicken liver, a few shavings of Parmigiano Reggiano, and a drizzle of that seasons freshly pressed olive oil.
The sauce alone would of made a fantastic “Patè di fegatini alla Toscano” -something that would be perfect, smeared across a crostini, but you wouldn’t necessarily want to go and make a sloppy joe style sandwich out of it.
The fact is, each of them had something the other one longed for,craved, needed,… to complete them.
-And that is the secret, to life, love and Pasta.
Agnolotti di Patate, in Salse di Fegatini.
Tagliatelle, in green olive and almond pesto
Fusilli, with caper and lemon braised pork