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.
2 Comments on Short Rib Ragu:
Is you simmer very low? Too much heat will toughen the meat. I find that sometimes I get over zealous when I'm searing my meats and that makes for a tough exterior. Sear hot and just long enough to get some color. Add your liquid and simmer covered on your stove at a low temperature. If you're using an oven, try to stay at about 325F. A 3 hour braise should soften most meats, but if your beef is really tough or lean, you might want to push it to a full 5 hours.
I have a very basic short rib question. The last few times I've tried them with various recipes, my ribs do not come fork tender. Could I have braised them too long? Or could it be that they weren't braised long enough? I've tried both in the oven and on the stovetop, simmering for 3 hours or so,
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