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

















9 Comments on Meatballs Emilia-Romagna with Pasta Sheets:
Wow, this is GLORIOUS.
Forget Nonna, this recipe has channelled my inner-me! This is SO the type of recipe I will come back to again and again. Great ingredients and techniques. Beautiful.
Where is the recipe? I want to make this, but can't find it anywhere...
Amanda is a co-founder of Food52.
added about 1 year agoJust click on the recipe title above -- it links to the recipe.
My inner Nonna acknowledges Thirschfelds inner Nonna and loves him! And don't even get me started on the pasta sheets! This guy is such an artist and his standard of excellence is non nonpareil. Magnifico! Bellisimo! More please!
Amazing! I am going to make this when my parents come for a visit in September.
Gorgeous. Yum.
Congrats! I am really glad this is a finalist.
Way to go,Thirschfeld. Looks like you hit another one out of the park.
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