orecchiette with creamy smoked trout & fennel
prep time 25 minutes. cooking time 15 minutes
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Cooking tools:
- Pepper mill
- Microplane
- Stove
- Pot
- Colander
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Tongs
- Fork
- Serving bowl
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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