Orecchiette with creamy smoked trout & fennel | Bulla
Try a new pasta dish with this recipe for orecchiette paired with creamy smoked trout & fennel, elevated with Bulla cooking cream.
Ingredients
- 800g orecchiette pasta
- 2 Tbsp olive oil
- 2 fennel bulbs, finely sliced
- 4 cloves of garlic, finely sliced
- 500mL Bulla Cooking Cream
- 2 Tbsp lemon juice
- 400g smoked trout fillets, flaked
- 1 cup parsley leaves, chopped
- sea salt & freshly ground black pepper
- 1 cup pine nuts, toasted
- lemon zest & parsley
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