Kingfish, fennel and chilli ricciutelli
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Serves
4
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400 gm
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dried ricciutelli or other short, wide dried pasta
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125 ml
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(½ cup) extra-virgin olive oil
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90 gm
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coarse sourdough breadcrumbs
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1
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baby fennel bulb, thinly sliced, fronds reserved
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½
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Spanish onion, thinly sliced
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1
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long red chilli, thinly sliced
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1
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garlic clove, finely chopped
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200 gm
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mixed small tomatoes
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Juice
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and finely grated rind of 1½ lemons
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250 gm
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skinless kingfish fillet, thinly sliced
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1 cup
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coarsely chopped rocket
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1
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Cook pasta in a large saucepan of boiling salted water until al dente (7-8 minutes), drain and return pasta and 40ml pasta water to pan.
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2
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Meanwhile, heat 50ml oil in a frying pan, add breadcrumbs, stir occasionally until golden (3-4 minutes), season to taste and set aside.
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3
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Stir fennel, onion, chilli, garlic and remaining oil in a frying pan over medium-high heat until tender (4-5 minutes). Add tomato, cook until tender (1-2 minutes), add lemon rind and juice, season to taste. Add to pasta with kingfish, rocket and reserved fronds, toss to combine, scatter with breadcrumbs and serve.
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This recipe is from the February 2012 issue of Australian Gourmet Traveller.
RECIPE Emma Knowles
PHOTOGRAPHY William Meppem
STYLING Emma Knowles