3 tablespoons extra-virgin olive oil (EVOO)
2 tablespoons butter
1 pound fresh or dried orecchiette pasta
¼ pound pancetta, finely chopped
1 bulb fennel, quartered, cored and finely chopped
1 onion, finely chopped
2 tablespoons chopped fresh rosemary
1 tablespoon lemon zest
Salt and pepper
4 cloves garlic, thinly sliced or grated on wide rasp
½ cup white wine
1 quart chicken stock
4 cups stemmed flat kale, thinly shredded or chopped
Juice of 1 lemon
A couple handfuls of grated Parmigiano-Reggiano cheese
Serves: 4 to 6
Heat 2 tablespoons EVOO in large skillet over medium to medium-high heat and add butter. When butter melts, add pasta and toast to golden and remove.
Add 1 tablespoon EVOO and render the pancetta 2 to 3 minutes to lightly crisp, then add the fennel and onions, season with rosemary, zest, salt and pepper, and garlic, stir a minute or 2.
Add the wine, let it absorb and add pasta back, add stock and bring to a boil, reduce heat to simmer and keep at low rolling boil until tender, about 12 minutes for fresh pasta or about 5 minutes longer for dried pasta. Add the kale and stir to wilt in. Finish with lemon juice and cheese.
Serve from pan.