Chef Missy Robbins of Brooklyn’s Lilia restaurant swaps chickpeas for pasta in her riff on spicy pomodoro. She finishes the dish with a shower of fresh herbs and salty pecorino cheese.
INGREDIENTS
- 1/2 cup extra-virgin olive oil
- 5 garlic cloves, thinly sliced
- One 28-ounce can whole peeled Italian tomatoes, crushed by hand
- 1 1/2 teaspoons fennel seeds
- 1 teaspoon crushed red pepper
- Kosher salt
- One 8-ounce bunch of Tuscan kale, stemmed and chopped
- Two 15-ounce cans chickpeas, rinsed and drained
- Torn basil and marjoram leaves, for garnish
- Finely grated Pecorino Romano, for serving
HOW TO MAKE THIS RECIPE
- In a large saucepan, heat the olive oil over low heat. Add the garlic and cook, stirring occasionally, until very fragrant but not browned, about 5 minutes. Add the tomatoes, fennel seeds, crushed red pepper and a generous pinch of salt. Cook over moderately low heat, stirring occasionally, until the tomatoes break down and the sauce is thickened, about 25 minutes.
- Stir the kale into the sauce and cook over moderately low heat, stirring occasionally, until wilted, about 3 minutes. Stir in the chickpeas and cook until heated through, about 3 minutes. Season with salt. Spoon into bowls and garnish with torn basil and marjoram leaves. Top with finely grated pecorino and serve hot.
Source: http://ift.tt/2iw0VGo
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