Briny, spicy, and full of texture — this Orecchiette with Kale, Anchovy & Fresno hits every note 🎶🔥🧄. Perfectly balanced with toasted breadcrumbs and bold flavors! @alberto_marcolongo #giallozafferano #giallozafferanolovesitaly #orecchiette #italianrecipes #americantwist 📝 Ingredients • 2 ¾ cups orecchiette (320 g) • 1 bunch kale, cleaned and stems trimmed (about 4 packed cups after chopping) (500 g) • 2 tablespoons anchovies, drained and chopped (30 g) • 3 tablespoons finely chopped Fresno peppers (40 g) • 2 garlic cloves (1 smashed, 1 minced) • 1 cup breadcrumbs (80 g) • 3 ½ tablespoons extra-virgin olive oil (EVOO) (50 g) • Fine salt, to taste 👩‍🍳 Instructions 1. Toast the breadcrumbs In a medium pan, heat 1 tablespoon EVOO (15 g) with the smashed garlic over medium heat. Add 1 cup breadcrumbs (80 g) and toast, stirring, until deep golden. Season lightly with salt. Discard the garlic and set the breadcrumbs aside. 2. Blanch the kale Bring a large pot of well-salted water to a...