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 Your Best Onion or Garlic Soup:
Both soups look so good. Thankfully I have time to make them BOTH!
Merrill is a co-founder of food52.
added over 2 years agoThere's no better test than the taste test!
These both look so good it's a tough decision! Probably requires taste testing each ... congratulations to you BOTH - really beautiful recipes! And here is something no Food52-er should be without:
http://www.amazon.com/RSVP-International-Onion-Goggles-Black/dp/B0014SQU1A
Merrill is a co-founder of food52.
added over 2 years agoLove it. These may need to go into the shop...
Amanda is a co-founder of Food52.
added over 2 years agoI look forward to wearing those in a future video. Or maybe just all the time.
Add some oysters -- poached in the chowder or fried garnish on top!
Amanda is a co-founder of Food52.
added over 2 years agoSo funny because I put the olive oil poached shrimp (in another blog post this week) in the soup for my kids.
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