Kingfish, Fennel And Chilli Ricciutelli
Serves 4 – Recipe sourced from Gourmet Traveller February 2012
400 grams dried ricciutelli (or other short, wide dried pasta)
125 ml (1/2 cup) extra virgin olive oil
90 grams coarse sourdough breadcrumbs
1 baby fennel bulb, thinly sliced, fronds reserved
½ Spanish onion, thinly sliced
1 long red chilli, thinly sliced
1 garlic clove, finely chopped
200 grams mixed small tomatoes
juice and finely grated rind of 1 ½ lemons
250 grams skinless kingfish fillet, thinly sliced
1 cup coarsely chipped rocket
Cook pasta in a large saucepan of boiling salted water until al dente (7-8minutes), drain and return pasta and 40ml pasta water to pan.
Meanwhile, heat 50ml oil in a frying pan, add breadcrumbs, stir occasionally until golden (3-4 minutes), season to taste and set aside.
Stir in 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 fronts, toss to combine, scatter with breadcrumbs and serve with a glass of Pfeiffer Marsanne.