Orecchiette With Kale And Breadcrumbs Recipes
ORECCHIETTE WITH KALE AND BREADCRUMBS
With a bag of frozen kale in your freezer, this elegant dish comes together in less than 30 minutes.
Provided by Sara Jenkins
Categories Pasta Dinner Kale Anchovy Breadcrumbs Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 6 servings
Number Of Ingredients 11
Steps:
- Working in batches, cook kale in a large pot of boiling salted water until just tender, about 4 minutes. Using tongs, transfer to a rimmed baking sheet; let cool. Set aside pot with water. Squeeze out excess liquid from kale; chop leaves and finely chop stems; set aside.
- Heat 3 tablespoons oil in a small skillet over medium heat. Add breadcrumbs and cook, stirring often, until beginning to brown, about 4 minutes. Add one-third of chopped garlic and cook, stirring often, until breadcrumbs are golden, about 3 minutes. Season with salt and pepper and transfer to a paper towel-lined plate; let cool.
- Heat butter and remaining 2 tablespoons oil in a large heavy pot over medium-low heat. Add anchovies, red pepper flakes, and remaining two-thirds of chopped garlic; cook, mashing anchovies with a spoon, until a paste forms, about 2 minutes. Add reserved kale and 1/2 cup water. Cook, stirring often, until kale is warmed through, about 4 minutes. Season with salt and pepper.
- Meanwhile, bring reserved kale cooking liquid to a boil; add pasta and cook, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
- Add pasta and 1/2 cup pasta cooking liquid to kale mixture and stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta. Mix in Parmesan and 1/2 cup breadcrumbs; toss to combine. Divide pasta among bowls, drizzle with oil, and top with remaining breadcrumbs.
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- Put a large stock pot of water on to bring to a boil. Once boiling, working in two batches, blanch the kale for 4 minutes. Remove from the pot with tongs, setting it aside on a sheet pan to cool. Reserve the water for cooking the pasta. Once the kale is cool, press out as much water as possible and chop into bite size pieces. Set aside.
- Meanwhile, mix fresh breadcrumbs with 2 Tbs of olive oil and 1/4 tsp salt in a large 10" (25cm) skillet (with high sides - 2 1/2" to 3" (6cm)). Toast breadcrumbs on medium-low for about 5 minutes tossing and moving the breadcrumbs around in the pan two or three times. Add 1/2 the garlic and stir, pressing the garlic in, and moving the breadcrumbs around the pan for another 2-3 minutes or until golden and crunchy. Season with a few grinds of pepper. Transfer to paper towels on a plate to soak up any oil. Set aside. Wipe out the pan (you'll use it to make the sauce) and set aside.
- Bring the kale water back to a boil, adding more water if needed, add a heavy pinch of salt and cook the pasta according to package directions or until al dente. If using orecchiette, the little pieces of pasta tend to stick together. Stir several times while cooking to separate the spooners! Drain the pasta, reserving at least 2 C (470g) of pasta water.
- Meanwhile, in the same skillet used to toast the breadcrumbs, heat the butter and remaining 2 Tbs of olive oil on medium-low until melted. Add capers and pepper flakes. Mash the capers, gently (I use the bottom of a heat proof jar - like a canning jar). Cook, mashing for about 2 minutes. The sauce will begin to thicken. Add the remaining garlic, cooking another minute, stirring. Add the kale, 1/4 tsp of salt and 1/2 C (118g) of water to the caper mixture, stirring 2-3 minutes to heat through.
ORECCHIETTE WITH KALE AND BREADCRUMBS RECIPE | BON …
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3.6/5 (56)Estimated Reading Time 2 minsServings 6
- Working in batches, cook kale in a large pot of boiling salted water until just tender, about 4 minutes. Using tongs, transfer to a rimmed baking sheet; let cool. Set aside pot with water. Squeeze out excess liquid from kale; chop leaves and finely chop stems; set aside.
- Heat 3 tablespoons oil in a small skillet over medium heat. Add breadcrumbs and cook, stirring often, until beginning to brown, about 4 minutes. Add one-third of chopped garlic and cook, stirring often, until breadcrumbs are golden, about 3 minutes. Season with salt and pepper and transfer to a paper towel-lined plate; let cool.
- Heat butter and remaining 2 tablespoons oil in a large heavy pot over medium-low heat. Add anchovies, red pepper flakes, and remaining two-thirds of chopped garlic; cook, mashing anchovies with a spoon, until a paste forms, about 2 minutes. Add reserved kale and 1/2 cup water. Cook, stirring often, until kale is warmed through, about 4 minutes. Season with salt and pepper.
- Meanwhile, bring reserved kale cooking liquid to a boil; add pasta and cook, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
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Estimated Reading Time 2 mins
- Bring a large pot filled with salted water to boil over high heat. Add the orecchiette and cook until al dente. Drain the pasta, reserving approximately 1 cup of the pasta water.
- Heat ½ tablespoon olive oil in a large sauté pan over medium high heat. Add the sausage and cook until browned, breaking it up as it cooks. Remove sausage from the pan and set aside in a bowl. Drain any fat in the pan.
- Add the remaining 1½ tablespoons oil to the pan. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute. Add the kale and toss to coat with the oil. Sauté 1-2 minutes, then add the chicken broth and cover the pan. Cook until the kale is wilted, approximately 6-8 minutes. Add the lemon juice and season the kale with salt and pepper to taste.
- Add the sausage, orecchiette, and pecorino romano cheese to the pan and toss to combine all ingredients well. Stir in the reserved pasta water, a small amount at a time until the pasta is coated. Serve the pasta with gremolata breadcrumbs sprinkled on top.
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- Bring a large pot filled with salted water to boil over high heat. Add the orecchiette and cook until al dente. Drain the pasta, reserving approximately 1 cup of the pasta water.
- Heat ½ tablespoon olive oil in a large sauté pan over medium high heat. Add the turkey sausage and cook until browned and it reaches an internal temperature of 165ºF, breaking it up as it cooks. Remove sausage from the pan and set aside in a bowl. Drain any fat in the pan.
- Add the remaining 1 tablespoon oil to the pan. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute. Add the kale and toss to coat with the oil. Sauté 1-2 minutes, then add the chicken broth and cover the pan. Cook until the kale is wilted, a few minutes. Add the lemon juice and season the kale with a pinch of salt and pepper to taste.
- Add the sausage, orecchiette, and Pecorino Romano cheese to the pan and toss to combine all ingredients well. Stir in some of the reserved pasta water, a small amount at a time, just until the pasta is coated. Serve the pasta with gremolata breadcrumbs on the side to sprinkle on top.
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- Bring a large pot of water to a boil. Add the pasta and cook al dente, according to package directions, about 12 minutes.
- Meanwhile, add the kale and almonds to a food-processor and pulse several times. Add the cheese and the garlic and pulse several more times. Use a spatula to scrape down the sides of the food processor.
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