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Finally, we can make the famous pasta from Florence we dream about at home!
If you know, you know: When you visit Florence, you head to Trattoria 4 Leoni and get the pear-stuffed pasta. It is simply what you do.
Photo from 4 Leoni
This little restaurant is representative of quintessentially Tuscan trattoria-style dining: a bit rustic, a bit chic, exposed brick everywhere. The charming and cozy spot serves up incredible Italian food that bridges the gap between casual and fine dining. Its history goes back more than 80 years, first as a wine shop (complete with wine window!) and tavern before taking its current form in 1995. It's most famous for one unique dish: fiocchetti di pera in salsa di taleggio e asparagi (fiocchetti pasta with pears and cheese in an asparagus sauce).
Photo from 4Leoni
Fiocchetti translates to "bows," and the little stuffed pastas look like little sachets or pouches. The beauty of them is that all you have to do is pinch the tops together - no need to make anything look perfect!
We decided that since we daydream about this pasta quite often, it was time to make it happen in the home kitchen. With Giada's tried-and-true pasta dough, a delicious filling of cheese and ripe pears, sliced tender asparagus, and a creamy bechamel, it hits that perfect balance of savory and sweet.
Is our version exactly the same? Well, we're still dreaming of the day we get to go back to 4 Leoni and eat it to compare notes - but this dish with a glass of Tuscan white wine is absolutely delicious, and always a hit.
It's dinner party-friendly, too! Make the stuffed pasta ahead of time and keep it on a semolina-coated baking sheet in the fridge until it's time to cook them up. It's sure to be a hit every time.
Click here for the recipe for our version of the 4Leoni pear pasta!
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