Second dish recipe – spaghetti with pecorino cheese romano, fried garlic, and kale kale. Share with друзьями: 
Photo of the dish:Anthony Achilleos Time: 37 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 12 tbsp. torn winter greens such as kale, chard, salad chicory or young mustard leaves (about 1 kg.)
- 350 gr spaghetti
- 1/4 Art. grated romano pecorino cheese
- 16 cloves of garlic, thinly sliced
- 2 medium onions, cut into half rings
- 1/3 Art. olive oil
- 1/8 tsp red pepper flakes or more to taste
- 1.5 tsp coarse salt
Recipes with similar ingredients: kale, cheese, chard, leafy cabbage, endive salad, mustard leaves, spaghetti paste, pecorino romano cheese, onions, garlic, red pepper flakes
Recipe preparation:
- Cook the garlic chips: heat in a large pan olive oil to a moderate to high temperature. Add slices garlic, and deep-fry, stirring, until golden brown and crisp, approximately 3 min. With a slotted spoon put the garlic chips on a dish with a paper towel. Pour the butter into a separate bowl and leave for bread dipping. optionally, leave in a pan 2 tbsp. l Add onion and cereal red pepper, cook, stirring until onion slightly brown, about 10 minutes; mix with large with salt.
- Cook greens: in a saucepan bring to a boil salted water. Add greens, and cook until soft, about 2 minutes Remove the greens using kitchen tongs, and add to the onion pan. Cook greens, stirring, 5 min
- Cook spaghetti: bring in the same pan again water to a boil. Add spaghetti and cook until half cooked, 8 – 10 min. less than indicated on the package. Cast 1 tbsp. broth for sauce, drain the rest of the liquid. Spaghetti put on a serving dish, sprinkle with pecorino cheese. Add greens to spaghetti and the remaining liquid from the preparation. Garlic chips.
