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.
5 Comments on Korean Kalbi:
i love these slideshows! they make me laugh & show how much cooking can be fun. thank you.
We are addicted to Korean BBQ; but I have never made it at home and I will be trying this recipe. What I want to say however is that our Korean BBQ joint lets us grill at the table with a tabletop burner and a Korean BBQ grill pan that u can get in any Asian market. I happen to have the same one my favorite restaurant uses and the tabletop burner.
Interactive cooking makes it really fun.
Thanks. Both finalist recipes look so good. Going to be a tough decision!
Maybe a silly question but here goes . . Are these ribs bone-in or boneless? One picture looks bone-in but the rest look boneless.
This is from your friendly editors at Food52.
added about 1 year agoNot silly at all! These are bone-in, cut flanken-style (across the bone) into 1/4-inch strips. We found them pre-sliced this way at Chinese and Korean markets, or you can ask your butcher. If you can't find them thin-sliced with the bone, you could buy boneless ribs and slice them thinly yourself (freezing the meat until it's firmer, but not rock-hard, will help).
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