orecchiette with creamy smoked trout & fennel
prep time 25 minutes. cooking time 15 minutes
Ingredients
1.6kg orecchiette pasta
80ml olive oil
4 fennel bulbs, finely sliced
8 cloves garlic, finely sliced
1L Bulla Cooking Cream
80ml lemon juice
800g smoked trout fillets, flaked
2 cups parsley leaves, chopped
sea salt & freshly ground black pepper
2 cups pine nuts, toasted
to serve
lemon zest and parsley
Cooking Directions
- Cook pasta in boiling water until al dente. Meanwhile, heat oil in a frying pan, add fennel and garlic cooking for 3-4 minutes until tender.
- Stir in cream and lemon juice until heated through. Add trout and parsley, season to taste adding some of the pasta cooking water if required to adjust consistency.
- Add cooked pasta to creamy sauce and toss to coat. Serve sprinkled with pine nuts, lemon zest and extra parsley.
Ingredients
1.6kg orecchiette pasta
80ml olive oil
4 fennel bulbs, finely sliced
8 cloves garlic, finely sliced
1L Bulla Cooking Cream
80ml lemon juice
800g smoked trout fillets, flaked
2 cups parsley leaves, chopped
sea salt & freshly ground black pepper
2 cups pine nuts, toasted
to serve
lemon zest and parsley