• Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen

Kingfish, Fennel And Chilli Ricciutelli

Serves 4 – Recipe sourced from Gourmet Traveller February 2012


Ingredients
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


Method
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.

 

This email address is being protected from spambots. You need JavaScript enabled to view it. us with your favourite recipe matched to your favourite current release Pfeiffer wine and we can share it with everyone.