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.
2 Comments on Your Best Caesar Salad:
Love the use of pancetta - and that this version is classic, but with a few smart twists (pancetta, lime.) One question - instead of rubbing each crouton with garlic after it toasts, could you simply add a clove (perhaps very lightly crushed) to the pan of fat for a few seconds, prior to adding the croutons? Just long enough so some of its oils infuse the pork fat that then absorbs into the bread as it toasts? (The clove could be removed before the bread goes in, too avoid a heavy cooked garlic flavor.) Just a thought.
Nice to see anchovy paste in a recipe here. I love the stuff; it's been a staple in my fridge for many years. Roland, Reese and Napolean are all good. According to one of the guys who works at The Spanish Table (in Berkeley), they are all sourced from the same place in Morocco. All are made with salted anchovies, so hold off on adding salt until the flavors have had a chance to meld a bit, and only then, salt to taste . . . .;o)
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