Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces spicy Italian sausage with fennel seeds --
cut 1/4" piec
1/2 pound kale, finely chopped -- to yield 4C
1/2 cup chicken stock
1/2 cup freshly grated Pecorino cheese
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 saute 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
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NOTES: Green pasta recipe: substitute steamed nettles for steamed
spinach, or add 1/2 cup dried nettles and increase egg by 1
