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

Ingredients

      1    recipe Green Pasta; see *
           -Note
      8 oz Spicy Italian sausage with
           -fennel s; cut into 1/4" pie
      4 c  Finely-chopped kale - (abt
           -1/2 lb)
    1/2 c  Chicken stock
           Salt; to taste
           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 saute pan, cook sausage over low
heat until fat begins to render, about 6 minutes. Turn heat up to medium
and cook until mostof fat from sausage has rendered out and sausage is
golden-brown. Add kaleand 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 saute pan with kale and
sausage. Cook over high heatuntil coated, about 1 minute. Add grated
cheese and toss to mix. Pour into heated serving bowl and serve.
This recipe yields 4 servings.

Recipe Source:
MOLTO MARIO with Mario Batali
From the TV FOOD NETWORK - (Show # MB-5670
broadcast 01-14-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD,
aka Joe Comiskey - jpmd44a@prodigy.com

01-29-1997

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Contributor: Mario Batali

Preparation Time: 0:00

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