Recipe: Orecchiette with broccolini, smoked trout & anchovy
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Chef, restaurateur, television presenter and fisherman Pete Evans shares a delicious pasta recipe rich in omega-3s.
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- Recipe: Orecchiette with broccolini, smoked trout & anchovy
Pete Evans loves fish. He loves to seek them out in the wonderful waters of Australia, he loves to catch them, and sometimes even throw them back, but most of all he loves to work out the best way to cook them.
Ingredients
- 200 grams broccolini florets & stalk (chopped into small pieces, blanched & refreshed)
- 2 tablespoons pinenuts - toasted
- 400 grams dried orecchiette
- 6 tablespoons olive oil
- 4 golden shallots finely sliced
- 1 teaspoon hot chilli flakes
- 12 anchovies
- 1 ½ cups smoked trout flesh
- 6 cloves of garlic – crushed
- 6 tablespoons chopped Italian parsley
- Sea salt
- Cracked pepper
- Juice of 1 lemon
Method
Cook the pasta in boiling salted water until aldente (about 10-12 minutes)
Meanwhile, heat olive in a frying pan with the onion, garlic & anchovies and cook gently until softened & broken down to a paste.
Add the broccolini, pinenuts, chilli, parsley and plenty of pepper and toss until hot.
Drain off the pasta and place into the sauce mixture, add the trout, and a squeeze of lemon and serve.
Serves 4
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