Tag Archives: Broccoli

TRIGLE (Red Mullet) AND ORECCHIETTE (pasta)

Red Mullet 2

In this recipe I am using Red Mullet, also known as Goatfish; they are called Trigle in Italian. In Australia this little fish is very underrated, but travel to any country around the Mediterranean and southern Europe and you will find that it is highly esteemed.

Orecchiette, (pasta shaped like little ears) are popular in Puglia, a region in southern Italy bordering the Adriatic Sea in the east and the Ionian Sea to the southeast.

Replace the Red Mullet with any other sweet tasting white fish, such as whiting or try crabmeat – both are sustainable. Pink Ling, Red Snapper and Red emperor  are also suitable for this dish and all have an attractive pink skin; they are all fished in Australia and/or New Zealand and both countries aim to manage for a sustainable and productive stock (overfishing has occurred in the past and stocks in certain locations still require rebuilding – in Think Twice Category by The Australian Marine Conservation Society).

Gurnard

I always select less than the standard recommended 100g of pasta per person, especially if it is not for a main course. The following amount will feed 5-6 people in my household.

Red snapper fillets

300g fish: red mullet or similar cut into bite size pieces
300g broccoli or cauliflower or broccolini ( separated or cut into small pieces)
400g orecchiette
150g anchovies
¾ cup of olive oil,
2 cloves of garlic, chopped finely
1 cup of chopped parsley
4 chopped tomatoes
1-2 chillies, remove the seeds if you do not want the dish to be hot

salt to taste

 Sauté the garlic and chillies in about ½ cup of oil, add the broccoli and toss them around in the pan until they are well coated. Add the chopped anchovies and cook until softened. You may prefer to leave the broccoli with a little crunch – if not – add a splash of water and cook for longer.
Remove the contents from the pan and set aside.
Pan-fry the fish lightly in the same pan with the rest of the oil.
Add the chopped tomatoes and parsley and cook for a few minutes until the tomatoes have softened.
Mix the two cooked components and reheat.
Dress the cooked pasta with the above sauce and serve.

PASTA con SALSICCE (Pasta with pork Italian sausages and broccoli)

Salsicce di maiale (those Italian pork sausages, made with good quality ground pork) help make great pasta sauces. Some butchers also add fennel seeds and /or chillies to Italian pork sauces, these are also good to use

pastabroccoli

When eating in Italy you will find (have found) that sauces do not ‘drown’ the taste of the pasta (Italians like to taste the pasta) and it is always al dente,, cooked so that it is still firm when bitten.

I always buy cheese in one piece and like to grate my own – an inferior tasting cheese can spoil a pasta. In the photo the grating cheese I have used is ricotta salata (salted, hard ricotta used for grating and popular in Sicily).

I am a bit of a purist.

For 4 people

INGREDIENTS
4 Italian pork sausages, remove casings and cut into bite size pieces
400g dried rigatoni, penne, or fusilli pasta (those shapes that have twirls or cavities so that the sauce can be trapped inside)
3 cloves garlic, finely chopped
300g broccoli, cut into florets
½ cup extra virgin olive oil
chilli pepper flakes or fresh chillies to taste, I used ½  teaspoon full
½  teaspoon of fennel seeds
½ cup of white wine
anchovies to taste – I used 5 chopped finely
grating cheese to serve

PROCESSES
Add the olive oil to a large frypan and over medium sauté the cut sausages until they begin to colour. Remove from the pan and set aside. The sausage meat will remain in compact shapes unless you break it up with a spoon as it cooks – the choice is yours.
Add broccoli, garlic and chilli to the same pan and sauté the contents for about 5 minutes. If you prefer your broccoli more cooked, add a splash of water or wine, cover and cook till the broccoli is cooked to your liking.
Increase heat, add the sausage meat, wine and anchovies and reduce the liquid – this should take about 5 minutes.
Cook pasta in salted boiling water.
Drain and mix with the sauce. (Return the pasta to the saucepan that it has been cooked in and add the sauce). Mix well and serve with grated pecorino cheese (more authentic for Southern Italian food) or parmesan ( in Northern Italian cooking).

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