Recipe - Stinging Nettle Tagliatelle With Hot Sausage

8 ounce Spicy Italian sausage with
fennel seeds, cut 1/4" piec
One half pound Kale, finely chopped, to
yield 4C
One half cup Chicken stock
One half cup Freshly grated Pecorino
cheese
Stinging Nettle Tagliatelle:
See notes

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

In a 10inch to 12inch saute; 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 sauté 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.

Yield: 4 servings
NOTES : Green pasta recipe: substitute steamed nettles for steamed spinach,
or add One half cup dried nettles and increase egg by 1

Posted to MCRecipe Digest V1 #335

Recipe by: Molto Mario

From: "suechef@sover.net" suechef@sover.net

Date: Tue, 10 Dec 1996 16:19:04 0500 (EST)