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.
6 Comments on Your Best Way to Prepare Oysters:
I have never eaten an oyster, but both of these look so delicious and inviting, with the saffron and sriracha, that I am going to take the plunge and try these recipes this weekend. Cannot wait.
Amanda is a co-founder of Food52.
added over 2 years agoThey're both excellent recipes -- let us know how they turn out for you.
It is such an honor to be chosen as a finalist among all the great cooks and recipes on Food 52. And it is so fun to watch you two make my recipe!
Amanda is a co-founder of Food52.
added over 2 years agoWe're the lucky ones -- getting to try out all these great recipes week after week.
Merrill is a co-founder of food52.
added over 2 years agoYes, you guys are the ones who make our job so enjoyable.
Well, I must say your job does seem a million trillion times more fun than mine. I'd take cooking and eating any day of the week over reading boring documents and drafting contracts (can you tell how much I love my job?). I guess I'll just have to live vicariously through you two by continuing to cook and enjoy all the winning Food52 recipes!
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