Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Dawn in the North on March 17, 2008, 20:50
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Hi There,
Cooked this last night and it was brilliantly tasty - also uses one of the most prolific and hardy winter veg - Kale and something I always have left over from the summer - chilli.
So ...... Kale pasta with chilli & anchovy
Cooking time for kale depends on its age. Younger stems can be cooked in a little oil; older leaves will need to steam in a splash of water. For you carnivores out there (like my partner) if this recipe has too little meat for you add a (small) packet of bacon chopped into small pieces (poor mans pancetta)
Ingedients:
250g/9oz of penne or other tubular pasta
4 tbsp olive oil
1 red chilli, finely sliced (seeds in or out - its up to you)
2 garlic cloves
4 anchovies, finely chopped
200g/8oz young kale, shredded
juice 1/2 lemon
50g/2oz Parmesan, half finely grated, half shaved
Boil the pasta. While its cooking, heat half the oil in a saucepan, then sizzle the chilli, garlic and ancovies. Add the kale, then gently fry until tender, adding a drop of water if needed. Drain the pasta, reserving a few tbsp water, then toss the pasta and water through the kale, adding the rest of the olive oil, lemon juice and grated parmesan. Serve scattered with the Parmesan shavings.
Yummmmmmmmmmmmmmmmmmmmmmmmmmm!!!!!!!!!!!!
Regards
Dawn
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Oh, forgot to add, if you are putting the bacon in - put it in when you sizzle the chilli, garlic, and anchovies 8)
Enjoy!!
Regards
Dawn
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Sounds yummy Dawn!
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Sounds yummy Dawn!
...just from the title, too... :D
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I think you can do roughly the same thing with purple sprouting. Sounds lovely.
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yeah that's a good dish and a great way to use up kale. Was going to do this with my cavolo nero but the fleece blew off and the pigeons have decimated it :roll:
Mind you still got some red kale left so will deffo give this a whirl :D