Orecchiette with Coregone and Asparagus
Category: First Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Semolina flour (durum wheat) | 170g |
| Burnt wheat flour (grano arso) | 80g |
| Water | 125g |
| Extra virgin olive oil | 10g |
| Salt | to taste |
| Coregone (whitefish) | 500g |
| Asparagus | 190g |
| Cherry tomatoes | 200g |
| Extra virgin olive oil | 15g |
| White wine | 50g |
Instructions:
1. Prepare the Orecchiette:
To make the orecchiette, start by combining the semolina flour and burnt wheat flour in a large bowl. Gradually add the extra virgin olive oil and water, mixing as you go. Once the dough comes together, transfer it to a work surface and knead it until it becomes smooth and firm.
Form the dough into a ball and wrap it in plastic wrap. Allow it to rest for about 30 minutes. Once rested, take small portions of the dough and roll them into tubes that are about 1 cm thick. Cut the tubes into small pieces.
Using a rounded knife, drag each piece of dough across the work surface to create a curved shape. Hold one end of the dough while shaping the other end, creating the signature “ear” shape of the orecchiette. Press each piece onto your thumb to create the iconic indentation.
2. Clean the Coregone:
If you’re using whole coregone (whitefish), start by scaling the fish under running water. Then, carefully slice along the fishโs spine to remove the fillets. Repeat this process for all the coregone. If you purchased already gutted fish, you’ll only need to remove the scales.
3. Cook the Coregone:
Heat a little extra virgin olive oil in a large non-stick pan. Add the fillets of coregone, cooking them first on the flesh side, then flipping to sear the skin. Remove the fish from the pan and set it aside.
4. Prepare the Asparagus:
Wash the asparagus thoroughly and trim the tough, woody ends. Use a vegetable peeler or a knife to peel the outer layer of the asparagus stalks. Slice the asparagus into 1 cm pieces, keeping the tips a little longer.
5. Cook the Asparagus:
In the same pan used for the fish, heat a little extra virgin olive oil. Add the asparagus pieces, seasoning with salt and pepper. Sautรฉ the asparagus, allowing it to cook until tender, and let the wine evaporate.
6. Final Preparation:
Remove the skin from the cooked coregone fillets and cut the fish into small, bite-sized pieces.
Meanwhile, cook the orecchiette in a large pot of salted boiling water. Once the pasta is cooked to your liking, drain it and transfer it to the pan with the asparagus.
Toss the pasta in the pan, allowing the flavors to meld together for a couple of minutes.
7. Serve:
Your orecchiette with coregone and asparagus is now ready to be served. The nutty flavor of the grano arso pasta, the tender fish, and the fresh asparagus combine to create a delicious and satisfying dish.
Enjoy this unique and flavorful recipe from southern Italy, perfect for any special occasion or a comforting weeknight meal!
