Kale and Anchovy Essence Pasta

INGREDIENTS

¼ cup Panko bread crumbs, ½ teaspoon turmeric, ¼ teaspoon chilli powder, 1 tablespoon Delfino Anchovy Essence, 1 tablespoon Extra virgin olive oil, 200g Conchiglie pasta, ½ teaspoon Garlic, crushed, ¼ teaspoon Chilli, finely chopped, 100 Kale, in pieces, 2 tablespoon Ricotta, ¼ cup milk, ½ teaspoon Sumac, Black pepper, Salt

METHOD

01. Begin by preheating a frying pan to a medium heat. Mix the panko breadcrumbs, turmeric, chilli powder, salt, extra virgin olive oil and a dash of Anchovy Essence together, and add the mixture to the pan. Toss the mixture constantly to ensure that the breadcrumb mixture is cooked evenly and does not burn.

02. Once the breadcrumbs are a deep golden colour, remove from the pan and set aside. Next, bring a heavily salted pot of water to a boil and blanch the kale for 2 minutes and remove from the pot of water, whilst retaining the water in the pot.

03. Using the water, cook the pasta until ‘al dente’, and then drain and set aside. Mix the ricotta, milk and sumac until smooth and combined. Whilst the pasta is boiling, heat oil in a large skillet, add the chilli, crushed garlic, a pinch of salt and toast until golden. Then add the kale and saute for 2minutes until the kale is well coated with the oil.

04. Add the drained pasta, ricotta mixture and the rest of the Delfino Anchovy Essence and toss well on a low heat for half a minute. Add more salt if necessary, black pepper and top off with your toasted breadcrumbs* and a dash of extra virgin olive oil.

*using fried breadcrumbs on pasta played a significant role in medieval Italian cooking, and continues to be used today as an ingredient in Italian dishes. The breadcrumbs offer an economical way to add flavour and crunch to a pasta dish without using expensive or hard cheese.