Orecchiette with kale, almonds and burrata
Light pasta dishes lift the spirits even on colder days. These orecchiette with seasonal kale, almond crunch and Kikkoman Panko breadcrumbs, enhanced by Kikkoman Ponzu Lemon and Kikkoman Soy Sauce for a fresh aroma and a well-balanced flavour, are a perfect example.
Ingredients
For the kale:
For the pasta:
For the toppings:
Preparation
Step 1
Melt the butter in a small pan, then add the Kikkoman Panko and salt. Roast for 2-3 minutes, stirring, until golden brown. Finely grate 5 g garlic. Add the grated garlic in the last 30 seconds of frying. Place the panko mixture on kitchen paper to remove excess fat and set aside until ready to use.
Step 2
Slice the remaining garlic. Tear the kale leaves into smaller pieces. Heat the oil in a saucepan or tilting frying pan over a medium heat. Add the garlic and kale and fry for 5-6 minutes.
Step 3
Cook the pasta according to the packet instructions. Then add to the pan with the kale. Flavour with the lemon juice, Kikkoman Soy Sauce, Kikkoman Ponzu Lemon and olive oil.
Step 4
Stir-fry for 1-2 minutes, then serve on plates.
Step 5
Garnish the dish with the almonds, burrata, basil leaves, chives and panko.
Tip:
The almonds and panko can also be mixed together for quicker serving.
Recipe-ID: F1003
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