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Orecchiette with Braised Kale | Spicy & Aromatic
(0)
25 min
Quick
Knuspr-Küche
Ein aromatischer apulischer Herbstklassiker: Feine Orecchiette treffen auf sanft in fruchtigem Olivenöl geschmorten Grünkohl, verfeinert mit Knoblauch, feiner Chili-Schärfe, gerösteten Pinienkernen, frischem Zitronenabrieb und würzigem Pecorino.
Preparation method
Preparation & Toasting
Toast the pine nuts in a wide pan without fat over medium heat for 2–3 minutes until golden brown. Transfer to a small plate and let cool.
Wash the kale thoroughly, shake dry, and remove the tough ribs. Cut or tear the leaves into bite-sized pieces. Peel the garlic cloves and cut them into thin slices. Wash the lemon with hot water and finely grate the zest.
Cooking pasta & kale
Bring a large pot of generously salted water to a boil and cook the orecchiette al dente according to the package instructions. Before draining, scoop out about 100 ml of the starchy pasta water and set it aside.
Chef's tip
For an extra fresh touch, drizzle a squeeze of fresh lemon juice over the pasta right at the end.
If you prefer it milder, simply reduce the chilli flakes to your taste. Thanks to their cup-like shape, the orecchiette catch the tender kale and aromatic seasoned oil perfectly.
75 min
Under an hour
