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Fettuccine with salmon polpette, tomatoes and olives
Fettuccine with salmon polpette, tomatoes and olives
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Italian-style salmon meatballs served with pasta for a delicious twist on a classic dish.
Ingredients:
  • 450g piece salmon, filleted, cut into 4cm pieces
  • 82.50 ml roughly chopped coriander leaves
  • 2 lemons, zested, one half juiced
  • 1 egg
  • 150g fresh ricotta (see note)
  • 100ml extra virgin olive oil
  • 1 large bulb fennel, trimmed, thinly sliced, fronds reserved
  • 4 cloves garlic, thinly sliced italian twist
  • 250g fettuccine
  • 120g (3/4 cup) pitted kalamata olives, torn in half
Instructions:
  • Blend fish in a food processor until nearly a paste. Place in a bowl and mix with 1/2 teaspoon salt, 2 tablespoons coriander, zest and juice, egg, and ricotta. Shape level tablespoons of the mixture into balls using moist hands. Recipe yields 20 polpette.
  • In a large frying pan over medium heat, warm 60ml (1/4 cup) oil. Cook fennel and garlic, stirring occasionally, for 5 minutes until soft. Add tomatoes and cook for an additional 3 minutes until softened.
  • Boil pasta in salted water until perfectly tender, then drain.
  • Heat 2 tablespoons of oil in a large frying pan over medium heat. Cook the polpette for 5 minutes, turning occasionally, until golden brown and slightly pink in the center.
  • Bring the pan back to medium heat, combine pasta and olives with the vegetable mixture, and toss everything together for 5 minutes until heated through. Finish by seasoning with pepper.
  • Serve the pasta mixture in bowls, placing salmon polpette on top and garnishing with the rest of the coriander and reserved fennel fronds. Optionally, you can use fresh ricotta from the deli for a creamier texture, and Barilla rigate pasta for a better sauce coating.

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