Orecchiette with Kale and Pecorino-Romano with Chef G.S. Argenti

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This dish is one of the fastest and simplest pasta dishes you’re likely to ever make. The use of Kale in the recipe gives the dish a bitter and very sophisticated flavor profile. The dish can also be made with turnip greens, mustard greens or Cavalo Nero which is what it is traditional. Join Chef G.S. Argenti as he shows you not only how quickly a delicious pasta meal can be made but one that is at once delicious and very much southern Italian.

[@theoldbigmoose]

This will be my lunch today! Now wife wants some too... so I'll make it for both of us. 🙂

[@ItalianFood]

Enjoy - please remember it's a little bitter with kale. If you use turnip greens it's much better.

[@theoldbigmoose]

@@ItalianFood I did it your Italian way with things on hand. We had arugula so I used that, all else per your recipe. Wife really liked it, as did I. She said "This is a keeper, do it again sometime!" Thank you Chef! I think the arugula might make a suitable spinach substitute for me also (low oxalate requirement).

[@ItalianFood]

@@theoldbigmoose Excellent! I'm glad it all worked out for your wife, your health, and the fact that you did it with what you had on hand. Now that's Italian! How sweet it is!!!!

[@4949undefeated]

Thanks Chef! Loving your videos in London, 🇬🇧. I know a substitute goes against the spirit of the recipe but would you suggest an alternative to the anchovy to make the dish vegetarian?

[@ItalianFood]

Interesting question - how about Vegemite or Promite, Marmite, Seaweed, Miso Paste, MSG, Mushroom Paste, or even Shitake Mushrooms - all of these add that Umami flavor. You could also eliminate it all together. Hope that helps.