# @giallolovesitaly on TikTok

- **Type:** Video
- **Original URL:** https://www.tiktok.com/@giallolovesitaly/video/7560636006161009942
- **Gondola URL:** https://gondola.cc/posts/72694832-giallolovesitaly-tiktok
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/b0619360da.jpg
- **Posted:** 2025-10-13T15:00:00.000+00:00
- **Account Owner:** GialloZafferano Loves Italy (@giallolovesitaly) — https://gondola.cc/giallolovesitaly

## Caption

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 boil. Blanch the kale for 2–3 minutes, then drain (ice bath optional). Squeeze out excess water and chop roughly. Do not discard the pot/water—you’ll cook the pasta in it. 3. Build the sauce In a wide sauté pan, heat the remaining 2 ½ tablespoons EVOO (35 g) over medium heat. Add the minced garlic and cook until fragrant. Add the anchovies and cook until they melt into the oil. Stir in the chopped Fresno peppers and cook 1–2 minutes. Add the chopped kale and toss for 2–3 minutes. Add a ladle of hot pasta water to keep it moist. 4. Cook the pasta & finish Boil the orecchiette in the same pot until very al dente. Transfer to the sauté pan with a splash of pasta water. Toss over medium-high heat for 1–2 minutes to coat and emulsify. Adjust salt to taste—remember, anchovies are salty. 5. Plate Serve the pasta in bowls. Top generously with toasted breadcrumbs and a few extra Fresno pepper slices if desired.

## Stats

- **Views:** 3,868
- **Likes:** 82
- **Shares:** 4
- **Comments:** 1

## Tags

giallozafferano, italianrecipes, giallozafferanolovesitaly, orecchiette, americantwist

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