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Orecchiette with Kale and Breadcrumbs

Sara Jenkins
  • minutes
  • Serves 6

INGREDIENTS

4

Anchovy

3

Garlic cloves

1 lb

Tuscan kale

1 lb

Orecchiette

1

Black pepper, Freshly ground

1

Kosher salt

1/4 tsp

Red pepper flakes

5 tbsp

Olive oil

1 cup

Breadcrumbs, coarse fresh

2 tbsp

Butter, unsalted

1/4 cup

Parmesan or grana padano