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Orecchiette with Broccolini, Smoked Trout and Anchovy

This colourful dish is so morish. I dare say it will become part of your cooking repertoire once you have tried it.

80 g florets and storks broccolini chopped into small pieces, cooked and refreshed
1 tablespoon toasted pine nut
100 g dried orecchiette pasta (100g per person)
2 tablespoons olive oil
2 golden shallot s finely sliced
1 teaspoon hot chilli flake
5 anchovies
½ cup smoked trout flesh
1 garlic clove crushed
1 tablespoon chopped italian parsley
Grated pecorino cheese
Sea salt
Cracked pepper
lemon (optional)

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Cook the pasta in boiling salted water until aldente.
Meanwhile, heat olive in a frying pan with the onion, garlic and anchovies and cook gently until softened and 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 grate over the pecorino. Add a squeeze of lemon if you wish and serve.

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Luana7 January 2012

Upon reading the recipe it sounded exactly what I needed to knock off a pkt of smoked trout I had in the fridge, but doubted it would become a part of my "cooking repertoire". After making it for dinner tonight, and making a couple of small adjustments, my husband has ordered me to make it again, and I know I will. We LOVED it! It was enough for 2 adults, but no leftovers. We tend to enjoy saucy pastas moreso, so I added a 300ml tub of thickened cream towards the end. I also increased the garlic to 3 cloves and added 2 extra anchovies. This one's a keeper!

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Patricia117 April 2010

soudns delkicious bur how may does it serve?

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