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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 shallots finely sliced

  • 1 teaspoon hot Chilli Flake

  • 5 Anchovies

  • 0.5 cup smoked Trout flesh

  • 1 Garlic Clove crushed

  • 1 tablespoon chopped Italian Parsley

  • grated Pecorino Cheese

  • sea salt

  • cracked Pepper

  • Lemon (optional)


  • 1.

    Cook the pasta in boiling salted water until aldente.

  • 2.

    Meanwhile, heat olive in a frying pan with the onion, garlic and anchovies and cook gently until softened and broken down to a paste.

  • 3.

    Add the broccolini, pinenuts, chilli, parsley and plenty of pepper and toss until hot.

  • 4.

    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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Posted by Patricia117Report
soudns delkicious bur how may does it serve?
Posted by Luana7Report
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!