Paccheri, trout, lemon and mint — a simple and quick recipe to cook paccheri in an excellent way. The fish, olives and cherry tomatoes immediately evoke summer. Add lemon zest and it will almost feel like enjoying them by the sea on a beautiful sunny day.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 2Servings
- Cooking methods: Stovetop
- Cuisine: Italian
PACCHERI WITH TROUT, LEMON AND MINT
- 5 oz paccheri
- 11 oz trout fillets
- 1/2 glass white wine
- 1 clove garlic
- 10 cherry tomatoes
- 2 oz black olives
- parsley stems
- to taste mint
- to taste extra virgin olive oil
- lemon zest
- to taste salt and pepper
- to taste chili pepper
PACCHERI WITH TROUT AND LEMON
To prepare paccheri with trout, lemon and mint, first make a soffritto in a pan with oil, some fresh chili pepper, the parsley stems and one garlic clove finely chopped. Remove the lemon peel, taking care to keep the white pith attached to the fruit, and chop it finely. Take the cherry tomatoes and cut them into pieces. Take the trout fillets or carefully fillet the fish, removing the skin and bones, then cut it into small cubes.
Add the cherry tomatoes to the soffritto, cook for a few minutes, then deglaze with the white wine. When it has evaporated, add the black olives and the cubes of sea bream. Season with salt and pepper, add the chopped lemon zest, the mint and cook for a few more minutes.
Meanwhile cook the paccheri in plenty of salted water. Drain them al dente (leaving some of the cooking water in the pot) and finish cooking by tossing them in the pan with the sauce.
If needed, add a bit of the reserved cooking water.
Plate and serve, adding extra mint and lemon zest to taste.
