RIGATONI WITH 5 LILIES

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RIGATONI WITH 5 LILIES

 

Ingredients
3 tablespoons 274 Il Novello Extra Virgin Olive Oil
1 sweet onion, such as Vidalia, cut in half and then into thin slices
2 tablespoons Delitia Butter of Parma
5 medium garlic cloves, minced
2 leeks, well-washed and cut into 1/8 inch rings
1 medium red onion, cut in quarters and sliced
1 bunch scallions, cut into 2-inch slices
1/2 cup water
Sea salt and pepper to taste
3/4 pound Martelli Rigatoni or Monograno di Felicetti Kamut Rigatoni
To serve:
4 oz. Ricotta Salata, coarsely grated
1/2 cup finely chopped fresh Italian parsley
1 small handful chives, finely chopped
Flaky sea salt
Lemon wedges, optional
In a large skillet, warm the olive oil over medium heat until hot but not smoking. Add the sweet onions, and reduce heat. Cook over medium-low, stirring occasionally, until softened and translucent, about 10 minutes; then raise the heat to medium and cook, stirring often, until deeply golden and caramelized. This should take about 10 minutes more. Dont' allow to burn. Remove the pan from the heat, and transfer the onions to a bowl. 
In the same skillet, melt butter over medium heat. Add  garlic, leeks, red onion, and scallions, and cook, stirring regularly, until very soft and golden. Add the water, and cook until the liquid evaporates. Season lightly with salt and pepper. Remove from the heat, and stir in the sweet onions.

Meanwhile, bring a large pot of well-salted water to a boil, and cook the rigatoni until al dente. In the last minute of cooking, return the onion mixture to medium-high heat. Drain the pasta, add it to the onion mixture, and toss over medium-high heat for 1 minute. Remove from the heat and toss more, if necessary, to thoroughly disperse the onions amidst the pasta. Serve immediately, topped with plenty of ricotta salata and sprinklings of parsley and chives. Salt as needed, and finish with a quick squeeze of lemon, if desired.
Adapted from Orangette blog and Mario Batalli's Babbo

 

This intriguing title comes from the five alliums, part of the lily family, used as the sauce.

Ingredients

In a large skillet, warm the olive oil over medium heat until hot but not smoking. Add the sweet onions, and reduce heat. Cook over medium-low, stirring occasionally, until softened and translucent, about 10-12 minutes. Then raise the heat to medium and cook, stirring often, until deeply golden and caramelized. This should take about 10-12 minutes more; regulate heat to prevent burning. Remove the pan from the heat, and with a slotted spoon, transfer the onions to a bowl. 

In the same skillet, melt butter over medium heat. Add  garlic, leeks, red onion, and scallions, and cook, stirring regularly, until very soft and golden. Add the water, and cook until the liquid evaporates. Season lightly with salt and pepper. Remove from the heat, and stir in reserved onions.

Meanwhile, bring a large pot of well-salted water to a boil, and cook the maccheroni or rigatoni until al dente. In the last minute of cooking, return the onion mixture to medium-high heat. Drain the pasta, add it to the onion mixture, and toss over medium-high heat for 1 minute. Remove from heat and toss again until onion mixture is evenly dispersed in the pasta. Serve immediately, topped with ricotta salata, and sprinklings of parsley and chives. Salt as needed, and finish with squeezes of lemon, if desired.

 

Adapted from Orangette blog and Mario Batalli's Babbo

 

 

 

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