This pasta dish was recommended to me by a colleague of mine. He is a fellow Italy enthusiast and lent me the book “Oggi cucino io 4” which also included this recipe. It is a dish that can probably be categorised as the ultimate nightmare for many of today’s carb conscious people. Hence, if you happen to be one of them, please accept my apologies and skip this one. For the rest of you, I recommend you read on.
The secret of this recipe is in fact bread. Yes, combining bread with pasta isn’t exactly the most obvious thing to do but it works wonderfully. The toasted bread absorbs all the lovely flavours of lemon, garlic, chilli and fennel in a way that would probably be harder to achieve by sticking to just one carb (the pasta). However, the lemon I had was fairly small. I think, if you are into citrus flavours like I am, you can consider slightly increasing the amount of lemon in the recipe.
Finally, there is another apology to make (which also applies to my previous pasta post): I know that the pasta in the picture is not exactly orecchiette. Unfortunately the right type of pasta wasn’t available in my supermarket and this is the best substitute I could find. Mi scusate!
Orecchiette Pasta with Lemons
400 g orecchiette pasta (or similar…)
Juice of ½ lemon
Zest of ½ lemon
60 ml extra virgin olive oil
2 garlic cloves, chopped
1 fennel, sliced
60 g bread, diced
1 pinch of dried chilli flakes
60 g pecorino cheese, grated
Heat the olive oil in a frying pan at medium heat. Add the garlic and sauté for 1 minute. Add the fennel slices and let them soften for 5 minutes. Season with salt and lemon juice and transfer the mixture from the pan to a plate.
Toast the bread cubes in the same frying pan for 3-4 minutes until they are golden and crunchy. Return the fennel mixture into the pan and add the lemon zest and chilli flakes. Stir well and move the pan away from the hot stove. Cook the pasta in a sufficient amount of water with salt. Once al dente, drain the pasta and pour it into the frying pan. Transfer the pan back to the stove and cook for 1 minute at high heat by continuously stirring. Serve with the grated pecorino cheese.