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 "Nutella" Pudding:
Sounds like a common theme! I noshed away at the nuts as well! They were so tasty.
These photos are beautiful - thanks so much. I kept snacking on the strained hazelnuts too! Next time I make this I'm going to try saving them and stirring them into oatmeal or other warm breakfast cereal, I think that would a good use for them.
The infused milk is brilliant! Have you ever tasted some of the Milk Bar's infused soft serves?
Merrill is a co-founder of food52.
added about 1 year agoThose are yummy.
Congrats on making finalist! This pudding sounds "off-the-hook" decadent and delicious.
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