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Orecchiette with Kale & White Beans | Fine Autumn Delight
(0)
25 min
Quick
Knuspr-Küche
Aromatische Orecchiette vereinen sich mit geschmortem Baby-Grünkohl, samtigen Cannellini-Bohnen und feinem Knoblauch zu einem rustikalen toskanischen Wohlfühlgericht. Mit fruchtigem Olivenöl, einem Hauch Zitrone und würzigem Pecorino verfeinert.
Ingredients
Preparation method
Bring a large pot of plenty of water to a boil and salt generously. Add the orecchiette and cook according to package instructions until al dente. Before draining, ladle out a cup of starchy pasta water (approx. 150 ml) and set aside.
In the meantime, peel the garlic and slice it thinly. Wash the kale thoroughly, shake dry, and roughly tear or chop it. Drain the white beans in a colander and rinse briefly.
Heat the olive oil in a large deep pan over medium heat. Add the garlic slices and a pinch of chili flakes and sauté gently for 1–2 minutes until the garlic is fragrant (do not let it brown).
Chef's tip
For a fine nutty note, you can sprinkle toasted pine nuts over the dish before serving.
Starchy pasta water is the secret to binding: by emulsifying it with the olive oil, a wonderfully creamy texture is created without any cream.
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