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Orecchiette with salmon & fennel seed crumbs
Orecchiette with salmon & fennel seed crumbs
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
"Orecchiette: small shell-shaped pasta known as 'little ears' in Italian, found at specialty stores."
Ingredients:
  • 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 (1/2 cup) extra virgin olive oil
  • 400g orecchiette pasta or other short pasta
  • 3 Lebanese cucumbers, peeled, seeded, finely chopped
  • 2 lemons, zested, juiced
  • 2 x 150g piece hot-smoked salmon, (see note) skinned, flaked
  • Dill sprigs, to serve
Instructions:
  • Preheat the oven to 200°C. Spread bread, garlic, fennel seeds, and chili on an oven tray. Drizzle with 60ml (1/4 cup) oil, season with salt and pepper, then toss together. Roast for 15 minutes until golden brown.
  • While your sauce is simmering, prepare your pasta by cooking it in a generously salted, rolling boil until it's perfectly al dente. Save some of the pasta water before draining.
  • In the same pan, heat the remaining quarter cup of oil over medium heat. Cook the cucumbers for 1 minute until slightly soft. Add the pasta, lemon zest, lemon juice, and salmon, and mix well. Serve by sprinkling with fennel seed crumbs and dill.

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