Linguini with Breadcrumbs and Kale by Hotplate Gourmet
Hotplate Gourmet made her ambitions very clear -- this linguini dish is to be a respectable weeknight dinner, something easy but good. Well, it's more than that -- we think it's terrific. Like an old Italian nonna, Hotplate Gourmet has you use the pasta water to help cook the kale and has you add breadcrumbs to the kale to fortify the pasta. You saute the breadcrumbs in oil, then add garlic and kale, and not too much of either. The garlic gently scents the kale and the greens add substance and sweetness, without making you feeling like you're eating kale for the sake of eating kale! You pull the dish together with some fresh olive oil and grated parmesan and you have a wonderful fall dinner. Next time we make this, we'll set aside the breadcrumbs after they've been toasted and add them back to the pan once the kale has been cooked. Their crunch is so great, you don't want to risk having them get soggy! - A&M
Recipe Slideshow
photo 5 of 11
...all the oil disappears! The breadcrumbs get golden quickly -- be sure to watch them to avoid burning.
View This Recipe
photo 6 of 11
While Merrill browned the breadcrumbs, Amanda chopped the kale into managable pieces.
View This Recipe
photo 10 of 11
After adding the kale to the pasta, we added a bit more olive oil, and seasoned.
9 Comments on Heirloom Tomato and Mango Lassi with Ground Sumac:
I have sumac...if I can lay my hands on heirloom tomatoes in rampless Holland, I'll definitely make this over the weekend. Sound gorgeous, congrats Sagegreen
Thanks. I was just in Maastricht last month for a conference. Loved the chocolate and cheese in particular.
Congratulations - this looks refreshing, original and lovely!
Thank you very much. I didn't think there would be much interest in this healthy drink!
Wow! I am really honored. Thank you for illustrating this drink so very beautifully!
Merrill is a co-founder of food52.
added about 1 year agoHa! I love that idea.
It maybe a good thing that edits to the recipe are now closed, because I might consider renaming this to the "tomango" lassi otherwise: The straightforward description is probably better.
I had never even heard of a lassi until Food52! Well done - it looks great!
This is a great use of that sumac!
Please Sign up (or log in) to add a comment!