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.
10 Comments on Wild Berry Basil Panna Cotta:
Love the recipe, the moody light and Merrill's ever-changing hair-do! And, I would've loved to have been a food52 intern back in the day... best summer job ever, I bet!
Amanda's 'strange' unmoulding technique is the same I use : ) Glad to see a basil panna cotta recipe up there among the finalists.
Wow! What fun to watch you make my recipe : ) I am over the moon that you made it a finalist in your Basil Contest. Thanks!!
TWO desserts this week!!!!! They both look great but two desserts with basil!!! I think I'm going to make one of those basil drinks.
Amanda is a co-founder of Food52.
added about 1 year agoWe tested lots of great sweet and savory basil recipes, and these two were the best! If you do try one of the drinks, let us know which one you like the most.
The light on overcast days makes for some of the best photos :)
Drat! Well if you do find them would you put them in the shop? Email me first so I can get them before they run out (selfish, I know! :-)
Amanda is a co-founder of Food52.
added about 1 year agoWill do!
SO pretty! another to try - the list is getting longer not shorter! Where did you get those footed glass dishes please?
Amanda is a co-founder of Food52.
added about 1 year agoThey're actually for coddling eggs, and have lids -- got them in Paris at a cookware store on the right bank. I've tried and tried to find sources online -- no luck so far!
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