Orecchiette with salmon & fennel seed crumbs

Cooking Fish Orecchiette with salmon & fennel seed crumbs

Orecchiette, meaning "little ears" in Italian, is a small, shell-shaped pasta from selected supermarkets and delis.

Lables: Low sugar Egg free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 200°C. To make crumbs, place bread, garlic, fennel seeds and chilli on an oven tray. Drizzle with 60ml (1/4 cup) oil, season with salt and pepper, and toss to combine. Roast for 15 minutes or until golden.
  2. Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente. Drain, reserving the pan.
  3. Heat remaining 60ml (1/4 cup) oil in reserved pan over medium heat. Add cucumbers and cook for 1 minute or until slightly soft. Add pasta, lemon zest, lemon juice and salmon, and toss to combine. Scatter with fennel seed crumbs and dill to serve.

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200g day-old sourdough bread, crusts removed, torn into 1cm pieces
1 clove garlic, finely chopped
2 tsp fennel seeds
1 tsp dried chilli flakes
125ml extra virgin olive oil
400g orecchiette or other short pasta
3 Lebanese cucumbers, peeled, seeded, finely chopped
2 lemons, zested, juiced
2 x 150g piece hot-smoked salmon, skinned, flaked
Dill sprigs, to serve

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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