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.
7 Comments on Crab Beignets with Aïoli Dipping Sauce:
June these look amazing. I was salivating just looking at them. Good luck! I hope you win!
thanks, Vicki! This is such a fun place to participate.
Both of the finalists sound delicious...I will try the aioli without the shellfish...3 trips to the ER last month found that I am allergic to shellfish!!!
Oh no Dymnyno....wow. That is 'all-of-a-sudden' isn't it? Sorry to hear!
so sorry to hear that, dymnyno. but one time i forgot to stir the crabmeat into a batch and everyone scarfed them down as if it were there.
Congratulations ChefJune, the beignets look delicious with lots of crusty, crisp pendants....
Thanks! They really are a fun dish.
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