This recipe has its roots in ‘cucina povera’ and the breadcrumbs (pangrattato) function as a substitute for parmesan, which would have been too expensive to buy.
Serves 4 
25mins 12oz orecchiette pasta
3tbsp olive oil
2 anchovy fillets
2 garlic cloves, finely sliced
1 tsp chilli flakes
9oz kale, stalks removed and roughly chopped
For the spicy pangrattato:
2tbsp olive oil
5oz sourdough bread, or any crusty bread, a few days old is best
1 red chilli, very finely chopped
1 garlic clove, minced
Salt and freshly ground black pepper
350g orecchiette pasta
40ml olive oil
2 anchovy fillets
2 garlic cloves, finely sliced
1 tsp chilli flakes
250g kale, stalks removed and roughly chopped
For the spicy pangrattato:
30ml olive oil
150g sourdough bread, or any crusty bread, a few days old is best
1 red chilli, very finely chopped
1 garlic clove, minced
Salt and freshly ground black pepper
The first thing I ever learned to cook was chicken Parm. I would make it at least three times a week and serve it to everyone—my college roommates, my tennis teammates, my then boyfriend, and so on. It’s such a comforting dish, and one I’m really fond of, so I wanted to figure out how to make it a little more polished for serving at a party. I took all the signature parts—marinara sauce, mozzarella cheese, Italian seasoning—and tossed it with pappardelle along with ground chicken! Recipe from What’s Gaby Cooking!
