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Orecchiette with smoked trout and broccolini

by Pete Evans
Orecchiette with smoked trout and broccolini
Photography by Brett Stevens; styling by Julz Beresford

Serving size: Serves 4-6
Cuisine type: Italian
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Pasta

This is one of my all-time favourite pastas. I know it looks like a lot of anchovies, but trust me and cook them down slowly. This could well become your favourite pasta, too.
INGREDIENTS

1 1/2 (500g) whole smoked trout
500g dried orecchiette pasta
200g broccolini florets and stalks,
chopped into small pieces
1/2 cup (125ml) extra virgin olive oil
4 (100g) French shallots, sliced thinly
6 cloves garlic, crushed
12 drained anchovy fillets
2 tablespoons pine nuts, toasted
1 teaspoon dried chilli flakes, optional
1/2 cup chopped fresh flat-leaf parsley
1 tablespoon lemon juice, approximately
METHOD

1. Remove skin and bones from trout; flake flesh. You will need about 1 1/2 cups flesh.

2. Cook the pasta in a large pan of boiling well-salted water, uncovered, until tender but still firm; drain.

3. Meanwhile, add broccolini to a pan of boiling water; return to the boil, drain. Rinse under cold water; drain well.
4. Heat oil in a large frying pan; add the shallots, garlic and anchovies; cook, stirring, over low heat until softened and broken down to a paste, about 10-15 minutes. Add the broccolini, pine nuts, chilli, parsley and salt and pepper to taste; toss until hot.

5. Add pasta to sauce with trout and lemon juice to taste.

Not suitable to freeze or microwave.

See The Weekly's Food Team cooking these delicious recipes at the Sydney Royal Easter Show, five shows a day on April 14-16, 20, 21, 24-27. Tickets at the show or online at eastershow.com.au.

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