Spaghettoni with Black Kale and Crispy Breadcrumbs | Carlo Florence chef

Ingredients

• 200 g of homemade spaghetti ( see pasta making section to make your homemade pasta )
• 300-500 g black kale
• 100 g coarse breadcrumbs (unsalted bread)
• 2 garlic cloves
• 1 chili pepper
• Wash and chop the black kale, removing the stems and keeping only the darkest green leaves.
• Blanch the kale for 3-4 minutes, drain it well, squeeze out any excess water, and sauté in a pan with olive oil, garlic, and chili pepper.
• In another pan, heat olive oil with garlic and a touch of chili pepper, then add the breadcrumbs. Stir well until the breadcrumbs turn golden and crispy.
• Cook the spaghettoni in the same water used for blanching the kale, following the recommended cooking time.
• Drain the pasta and toss with the kale mixture.
• Add the crispy breadcrumbs, mix, and serve.
• First courses