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
photo 5 of 11
...all the oil disappears! The breadcrumbs get golden quickly -- be sure to watch them to avoid burning.
View This Recipe
photo 6 of 11
While Merrill browned the breadcrumbs, Amanda chopped the kale into managable pieces.
View This Recipe
photo 10 of 11
After adding the kale to the pasta, we added a bit more olive oil, and seasoned.
4 Comments on Vaca Frita:
I'm a little confused. In picture #4, when the meat is being pulled out of the water, it is quite clearly just boiled meat; but, in picture #8, where the meat is being shredded, it almost looks like it's been seared at some point. Was a step left out, or is the observed darkening just a result of it drying out while cooling?
I think its known as "Old Clothes" not "Old Rope"??
This is from your friendly editors at Food52.
added 9 months agoYes, thank you! Please forgive our rusty Spanish -- it should be fixed now.
Congratulations on the nomination Kayb!
Please Sign up (or log in) to add a comment!