LEEK AND SMOKED TROUT TAGLIATELLE WITH LEMON PANGRATTATO
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
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)