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
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...all the oil disappears! The breadcrumbs get golden quickly -- be sure to watch them to avoid burning.
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While Merrill browned the breadcrumbs, Amanda chopped the kale into managable pieces.
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After adding the kale to the pasta, we added a bit more olive oil, and seasoned.
6 Comments on Plum Avocado Summer Salad:
I'd love to find the mortar and pestle?
Amanda is a co-founder of Food52.
added about 1 year agoHere is the designer: http://www.johnjuliandesign.com/
Cool recipe...and a very nice flavor composition!
I would never have thought of this but now I must try it! Looks so good!
What a great recipe! Gorgeous simple color contrast, too.
Wow, that's gorgeous. And it's no-cook! (I'm very excited.) Also, I have gadget-envy. :-)
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