Yield: 1 Servings
|8 ounces||Spicy Italian sausage with fennel seeds, cut 1/4\" piec|
|½ pounds||Kale, finely chopped, to yield 4C|
|½ cup||Chicken stock|
|½ cup||Freshly grated Pecorino cheese|
|\N \N||Stinging Nettle Tagliatelle: See notes|
Heat 6 quarts water to boiling in a spaghetti pot and add 2 tablespoons salt.
In a 10-inch to 12-inch saute; pan, cook sausage over low heat until fat begins to render, about 6 minutes. Turn heat up to medium and cook until most of fat from sausage has rendered out and sausage is golden brown. Add kale and chicken stock and cook until very soft, about 2 to 3 minutes. Season with salt and pepper and remove from heat.
Drop pasta into boiling water and cook until tender (about 1 minute).
Drain pasta and toss into sauté pan with kale and sausage.
Cook over high heat until coated, about 1 minute. Add grated cheese and toss to mix. Pour into heated serving bowl and serve.
Yield: 4 servings NOTES
: Green pasta recipe: substitute steamed nettles for steamed spinach, or add ½ cup dried nettles and increase egg by 1 Posted to MC-Recipe Digest V1 # Recipe by: Molto Mario
From: "suechef@..." <suechef@...> Date: Tue, 10 Dec 1996 16:19:04 -0500 (EST)