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.
1 Comment on Week 18 FInalists: Best Autumn Vegetable Puree Contest:
I made the celeriac puree last night. I had watched the video of you making both the soup and the puree, which inspired me cook one of my butternut squashes and to the make the puree for dinner. But when I had the celeriac and potato simmering, I decided to add half of the roasted butternut squash to the puree instead of the apple. I infused the milk and butter with the bay leaf, just like the original recipe, and I added the squash after I dried out the cooked, drained celeriac and potato and then I ran the whole lot through the food mill. I have to say it was delicious and such a pretty color (pale orange). I might have to make another batch!
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