Linguine green sticks and chips

Preparation

1. STEP 1 OF 16

   Prepare the chips: select about ten smaller leaves from the bunch and cut out the central rib.

2. STEP 2 OF 16

   Wash them under water and dry them with a clean towel.

3. STEP 3 OF 16

   Arrange them in a row on a baking sheet lined with parchment paper.

4. STEP 4 OF 16

   Sprinkle with sweet paprika, a pinch of fine salt, and a good drizzle of oil.

5. STEP 5 OF 16

   Bake at 150 degrees in a preheated oven for about 10/15 minutes. Keep an eye on them as they cook quickly.

6. STEP 6 OF 16

   Prepare the sticks: heat a pan and toast the speck without any other seasoning and set aside.

7. STEP 7 OF 16

   Prepare the green cream: clean the kale leaves by removing the central rib. Soak the leaves for a few minutes and rinse.

8. STEP 8 OF 16

   Plunge the leaves into boiling water and boil them for a few minutes.

9. STEP 9 OF 16

   Then transfer to a bowl of cold water. Keep the cooking water as it will be used to cook the pasta.

10. STEP 10 OF 16

    Let the leaves cool slightly and without draining too much, place them in a blender.

11. STEP 11 OF 16

    Blend repeatedly with the Parmesan, a pinch of coarse salt, and plenty of oil. If necessary, add two tablespoons of cold water from the bowl.

12. STEP 12 OF 16

    It should result in a rather liquid creamy sauce.

13. STEP 13 OF 16

    In the meantime, cook the pasta very al dente.

14. STEP 14 OF 16

    In the pan greased by the speck, heat the green cream with a drizzle of oil and a little cooking water.

15. STEP 15 OF 16

    Toss the linguine in the sauce, finishing the cooking.

16. STEP 16 OF 16

    Plate the linguine with the sticks, chips, and a veil of cream.

General Information

Analysis

Macronutrients (100 gr)