Fusillioni

Charred Feta & Crispy Kale

The Pasta
These are big boy fusilli. It’s as simple as that, these corkscrews can hold more sauce, veggies, and other things, which makes them a perfect vehicle for chunkier sauces that have some chew to them. Because these are so big technically you won’t need to eat as many to feel satiated, but I won’t tell if you want to just go to town on them like Joey Chestnut on the 4th of July.

The Recipe
This recipe is actually a pasta adaptation of my favorite frittata recipe. And that recipe really a moment of “I got a shit ton of kale and onions that I don’t want to go bad, so let’s cook it down and cover it in eggs and cheese.” What was surprising about this is how the trio of kale, onion, and feta hit the notes of umami, sweet, and salty so well together. To achieve the same flavor that the frittata has, you have to cook each item on their own, which makes a few extra dishes, but you can always “soak” those pots and pans overnight if you find yourself in a carb coma.

Servings: 4 - Time: 30 mins. - Difficulty: 1 - Itsa Easy

Ingredients & Mise en Place

17.6 oz. fusillioni
4 large bunches of laciento/dinosaur kale - stems removed & finely chopped

4 large onions - halved and sliced thin

8 oz. crumbled feta

¼ cup white wine
extra virgin olive oil
salt
pepper

Directions

Bring a pot of heavily salted water to a boil.

Heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Add in onions and white wine, and then salt and pepper to taste. Once the wine has evaporated, add in a quarter cup of water and reduce to medium-low heat. Every time the water has evaporated, add in another quarter cup. Repeat at least 4-5 times, repeat more if you want your onions more jammy. Once ready keep warm on low.



Turn your broiler on, or your oven to the highest setting possible. Add in the pasta to the boiling water and cook until al dente - about 12 minutes.

In a large deep sauté pan with 2 tablespoons of olive oil over medium heat add the kale. Stir frequently, but allow the kale to get crispy and brown in spots, but make sure you don’t burn it.



Add the feta to an aluminum foil lined cookie sheet and place in the broiler as close to the flame as you can. Once browned and charred remove from the heat and set aside.



Strain your pasta and add to the sauté pan with kale, add in the onions and stir to mix. Divide into four equal portions and top with the charred feta and a few splashes of good olive oil.