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Рецепт Stinging Nettle Tagliatelle With Hot Sausage, Kale And Pecorino
by Global Cookbook

Stinging Nettle Tagliatelle With Hot Sausage, Kale And Pecorino
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  Порций: 4

Ингредиенты

  • 1 x recipe Green Pasta see * Note
  • 8 ounce Spicy Italian sausage with fennel seeds cut into 1/4" pcs
  • 4 c. Finely-minced kale - (abt 1/2 lb)
  • 1/2 c. Chicken stock
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1/2 c. Freshly-grated Pecorino cheese

Инструкции

  1. Heat 6 qts water to boiling in a spaghetti pot and add in 2 Tbsp. salt.
  2. In a 10-inch to 12-inch saute/fry pan, cook sausage over low heat till fat begins to render, about 6 min. Turn heat up to medium and cook till most of fat from sausage has rendered out and sausage is golden brown-brown. Add in kale and chicken stock and cook till very soft, about 2 to 3 min. Season with salt and pepper and remove from heat.
  3. Drop pasta into boiling water and cook till tender (about 1 minute). Drain pasta and toss into saute/fry pan with kale and sausage. Cook over high heat till coated, about 1 minute. Add in grated cheese and toss to mix. Pour into heated serving bowl and serve.
  4. This recipe yields 4 servings.