orecchiette with creamy smoked trout & fennel
Delightful orecchiette paired with creamy smoked trout, fennel, and pine nuts. Perfect in just 40 minutes!
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Cooking tools:
- Microplane
- Pepper mill
- Skillet
- Pot
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Tongs
- Serving bowl
- Stove
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
- lemon zest and parsley
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