Orecchiette Pasta with Tuscan Kale, Smoked Trout, & Toasted Panko Crumbs
A perfect combination of dark leafy greens and delicate smoky flavor of the trout.
NEW RECIPES
Cecily Cole-Jones
Orecchiette Pasta, Tuscan Kale, Smoked Trout with Toasted Panko topping
Indulge in the delectable flavors of this mouthwatering dish – a scrumptious combination of orecchiette pasta, vibrant Tuscan kale, and perfectly smoked trout, all elegantly garnished with crunchy toasted bread crumbs.
This quick and easy recipe will leave your guests awe-struck, as they savor each delightful bite. The unique shape of the orecchiette pasta adds a playful touch to the presentation, while the earthy kale and smoky trout create a harmonious balance of flavors.
Whether you're hosting a dinner party or simply treating yourself to something special, this pasta dish is sure to impress. Don't be fooled by its simplicity – it may look like it took hours to prepare, but it can be whipped up in no time.
Enjoy the satisfaction of a gourmet meal without the hassle.
RECIPE:
1 lbs. Orecchiette pasta
2 garlic cloves chopped
1/4 c Smoked Trout filets
1 small bunch fresh Tuscan Kale leaves
1/4 c panko bread crumbs
Olive oil
Salt, Pepper, granulated Garlic to taste
Optional: Pinch of Crushed Red Pepper Flakes
Cook pasta according to package - before draining, reserve 1 cup of pasta water
Add oil to large cast iron pan & heat
Add bread crumbs, toast & remove from heat for use as garnish
Add garlic & sauté about 3 minutes
Toss in Smoked Trout blending with garlic
Toss in kale leaves & season with salt, pepper, granulated garlic & pepper flakes if desired
Stir until Kale is wilted
Add in pasta, cheese, seasoning & lemon zest
Add a few spoonful's of pasta water & simmer
Add more cheese if desired
Plate and top with toasted bread crumbs
Serve with pencil bread sticks