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.
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TheRunawaySpoon
I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy.
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TheRunawaySpoon
11 Comments on Baked Ricotta and Goat Cheese with Candied Tomatoes:
Very interesting and complex layering of flavors. Marjoram is one of my vary favorite herbs.
make that VERY favorite herbs
Marjoram IS my favorite herb. and I have everything to make this on hand... mmmmmm
I made this for a party this weekend and it was AMAZING!!!! Thanks!
¡¡¡felicidades por tu blog, esta receta me ha encantado!!! Es muy parecida a una receta que he puesto en mi blog, espero que te guste, http://lospucheritosdeinma.blogspot.com/2011/08/albondigas-mi-manera.html
Sweet or dry vermouth?
anyway your dish looks delish and I will make it today. Great way to use up those cherry tomatoes from the garden.
are you using fresh ricotta? The comments are saying salty ricotta, I buy fresh ricotta and I don't consider it being salty.
How do you serve it? Crackers and bread?
Kristen is the Senior Editor of food52.
added 9 months agoYep! Either or.
This looks delicious! Perfect for party time.
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