Orecchiette with Kale and Spicy Pangrattto Recipe | Food Network UK
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Ingredients
- 450g Tuscan kale (or similar variety), tough stems trimmed
- 6 tablespoons olive oil
- 50g coarse sourdough breadcrumbs (at least 1-2 days old is best)
- 2 large garlic cloves, finely chopped
- 2 tablespoons soft unsalted butter
- 6 anchovy fillets, drained
- ½ tsp dried chilli flakes
- 500g packet orecchiette (little ear-shaped pasta)
- 6 tablespoons freshly grated Parmesan cheese
- Sea salt
- Freshly ground black pepper
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