Prep time: 5mins
Cooking time: 25 mins
Serving: 2 people
*Modify for low Fodmap:
- Remove chicory leaves
*Modify for Lactose Free:
- Replace pecorino with finely grated Liddell's Lactose Free Cheese
*Modify for Gluten Free:
- Use Gluten Free instead
You will need:
- 1/2 packet Barilla Gluten Free Spaghetti
- 2 1/2 tbsp Cobram Garlic Infused Olive Oil
- 1 1/2 tbsp Always Fresh Capers
- 1 slice Alpine Bread - spelt loaf
- 85g Hot Smoked Trout (flaked)
- 50g chicory leaves
- 1/2 lemon (juiced)
- 30g grated pecorino
Bring a large saucepan or stockpot of heavily salted water to the boil. Add spaghetti and cook for 6-8 minutes or until al dente and then drain. Meanwhile, place a large Circulon frying pan over a low heat, pour in oil and season with a pinch of sea salt and cracked black pepper. Add capers (gently teased to open) and fry for 2-3 minutes or until capers begin to crisp up.
Add drained pasta and toss to coat in oil. Sprinkle over breadcrumbs and toss to combine. Spread pasta over the base of the frying pan ensuring it is evenly dispersed so that sections don’t sweat and over cook. Increase heat to medium, medium high and leave to pan fry for 8-10 minutes or until the pasta has begun to turn golden brown or crispy. Don’t stir or move the pasta, the trick is to leave it so the pasta can crisp nicely.
Sprinkle chicory leaves (cut into long and short lengths) over flaked trout and toss to combine. Remove from heat and leave to sit for a minute or two so that the fish warms through and greens wilt slightly.
To serve, spoon into serving bowls or plates, season with lemon juice and sprinkle the freshly grated pecorino.