Post by Deleted on Mar 12, 2019 15:42:44 GMT -5
Bow Ties with Kale Sauce
If you are thinking of what to have for St Patrick's Day, choose this vibrant green bow tie pasta with kale sauce from my latest book! This is from an email from Mary Ann Esposito
Bow Ties with Kale Sauce
Serves 4
INGREDIENTS
¼-cup extra virgin olive oil
½ cup thinly sliced leeks, white part only
2-cloves garlic, minced
1 pound kale, leaves only, washed and shredded
1-tablespoon salt
Grated zest of one large lemon
½-pound rigatoni, farfalle or fusilli
¾-cup grated Pecorino Romano cheese
Salt to taste
DIRECTIONS
In a medium saute' pan, heat the olive oil over medium heat; stir in the leeks and cook just until they begin to wilt; stir in the garlic and continue cooking just until it softens. Cover and keep warm.
Fill a 4-quart pot with water and bring to a boil. Stir in the salt. Add the kale and cook until the kale wilts. Use a slotted spoon or spider to drain and transfer the kale to the saute' pan. Mix it well with the leek mixture.
Transfer the mixture to a blender or food processor. Cook the pasta in the same pot until al dente. It should be cooked through but not mushy; if the pasta does not hold its shape, it is overcooked.
Remove ¼-cup of the cooking water and set aside. Drain the pasta and transfer it back to the pot.
Process the kale mixture adding 2-tablespoons of the reserved water. The sauce should have a smooth but not too thin consistency. If the sauce is too thin, add a little more water. It should have the consistency of heavy cream.
Add the sauce to the pot with the pasta; stir well to combine over low heat until it is hot. Add the lemon zest and cheese and mix well. Salt to taste.
Serve hot.
Tutti a tavola a mangiare!
Buon Cibo Buon Vino Buoni Amici
If you are thinking of what to have for St Patrick's Day, choose this vibrant green bow tie pasta with kale sauce from my latest book! This is from an email from Mary Ann Esposito
Bow Ties with Kale Sauce
Serves 4
INGREDIENTS
¼-cup extra virgin olive oil
½ cup thinly sliced leeks, white part only
2-cloves garlic, minced
1 pound kale, leaves only, washed and shredded
1-tablespoon salt
Grated zest of one large lemon
½-pound rigatoni, farfalle or fusilli
¾-cup grated Pecorino Romano cheese
Salt to taste
DIRECTIONS
In a medium saute' pan, heat the olive oil over medium heat; stir in the leeks and cook just until they begin to wilt; stir in the garlic and continue cooking just until it softens. Cover and keep warm.
Fill a 4-quart pot with water and bring to a boil. Stir in the salt. Add the kale and cook until the kale wilts. Use a slotted spoon or spider to drain and transfer the kale to the saute' pan. Mix it well with the leek mixture.
Transfer the mixture to a blender or food processor. Cook the pasta in the same pot until al dente. It should be cooked through but not mushy; if the pasta does not hold its shape, it is overcooked.
Remove ¼-cup of the cooking water and set aside. Drain the pasta and transfer it back to the pot.
Process the kale mixture adding 2-tablespoons of the reserved water. The sauce should have a smooth but not too thin consistency. If the sauce is too thin, add a little more water. It should have the consistency of heavy cream.
Add the sauce to the pot with the pasta; stir well to combine over low heat until it is hot. Add the lemon zest and cheese and mix well. Salt to taste.
Serve hot.
Tutti a tavola a mangiare!
Buon Cibo Buon Vino Buoni Amici
