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Title: Stinging Nettle Tagliatelle W Hot Sausage, Kale & Pecorino
Yield: 4

Ingredients

      1    recipe green pasta; see *
           -note
      8 oz spicy italian sausage with
           -fennel s; eeds, cut into 1/
      1    ; pieces
      4 c  finely-chopped kale -; (abt
           -1/2 lb)
    1/2 c  chicken stock
      1    salt; to taste
      1    freshly-ground black pepper;
           - to taste
    1/2 c  freshly-grated pecorino
           -cheese

Instructions

* Note: See the "Green Pasta"recipe which is included in this collection.
Substitute steamed nettles for steamed spinach, or add 1/2 cup dried
nettles
and increase eggs by 1.

Heat 6 quarts water to boiling in a spaghetti pot and add 2 tablespoons
salt.

In a 10-inch to 12-inch saut‚ pan, cook sausage over low heat until fat
begins
to render, about 6 minutes. Turn heat up to medium and cook until most of
fat
from sausage has rendered out and sausage is golden-brown. Add kale and
chicken stock and cook until very soft, about 2 to 3 minutes. Season with
salt
and pepper and remove from heat.

Drop pasta into boiling water and cook until tender (about 1 minute). Drain
pasta and toss into saut‚ pan with kale and sausage. Cook over high heat
until
coated, about 1 minute. Add grated cheese and toss to mix. Pour into heated
serving bowl and serve.

Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show #
MB-5670)

Per serving: 3 Calories (kcal); trace Total Fat; (19% calories from fat);
trace Protein; trace Carbohydrate; 0mg Cholesterol; 268mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

Recipe by: Mario Batali

Converted by MM_Buster v2.0n.

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