Weeknight recipes:


Sunday Tasmanian - Tassie Living - - NEWS -

Sil­via Col­loca’s easy Ital­ian for chilly nights

“A su­per-quick pasta dish for week­nights”


100g finely torn bread­crumbs

3 tbs ex­tra vir­gin olive oil

Finely grated zest of 1 lemon, plus wedges to serve

2 tbs finely chopped flat-leaf pars­ley

400g tagliatelle

50g un­salted but­ter

“As the nights get cold, stay toasty with these com­fort­ing Ital­ian dishes”

1 bunch baby leeks or two leeks, sliced

300g piece of hot-smoked trout (or salmon), skin re­moved and flaked

1/4 cup (60g) mas­car­pone Pre­heat oven grill to medium. Com­bine the bread­crumbs with 2 tbs olive oil and place on a lined bak­ing tray. Grill for 2-3 min­utes or un­til golden, then re­move and cool. Add the zest and pars­ley and toss to­gether. Set aside.

Bring a large saucepan of wa­ter to the boil over medium-high heat. Add the pasta and cook un­til al dente. Drain, re­serv­ing 100ml cook­ing liq­uid.

Heat the but­ter and 1 tbs olive oil in a large fry­pan over medium-low heat. Add the leeks and a pinch of salt, then cook for 3-4 min­utes un­til slightly soft­ened. Add the mas­car­pone, pasta and re­served wa­ter and toss to coat. Add the trout and com­bine.

Serve in bowls topped with the bread­crumbs and lemon wedges.


• 34G PROTEIN • 16G SAT FAT • 81G CARB • 3G SUGARS • 180MG SODIUM • 815 CAL (3420KJ)

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