Orecchiette with salmon & fennel seed crumbs

Orecchiette with salmon & fennel seed crumbs

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  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Orecchiette, meaning “little ears” in Italian, is a small, shell-shaped pasta from selected supermarkets and delis.

Featured in
Winter recipes, Pasta recipes


  • 200g day-old sourdough bread, crusts removed, torn into 1cm pieces
  • 1 clove garlic, finely chopped
  • 2 teaspoons fennel seeds
  • 1 teaspoon dried chilli flakes
  • 125ml (1/2 cup) extra virgin olive oil
  • 400g orecchiette pasta or other short pasta
  • 3 Lebanese cucumbers, peeled, seeded, finely chopped
  • 2 lemons, zested, juiced
  • 2 x 150g piece hot-smoked salmon, (see note) skinned, flaked
  • Dill sprigs, to serve


  • Step 1
    Preheat oven to 200°C. To make crumbs, place bread, garlic, fennel seeds and chilli on an oven tray. Drizzle with 60ml (1/4 cup) oil, season with salt and pepper, and toss to combine. Roast for 15 minutes or until golden.
  • Step 2
    Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente. Drain, reserving the pan.
  • Step 3
    Heat remaining 60ml (1/4 cup) oil in reserved pan over medium heat. Add cucumbers and cook for 1 minute or until slightly soft. Add pasta, lemon zest, lemon juice and salmon, and toss to combine. Scatter with fennel seed crumbs and dill to serve.

  • Low sugar


  • 3691 kj


  • 35g

    Fat Total

  • 5g

    Saturated Fat

  • 6g


  • 35g


  • 36mg


  • 1210.54mg


  • 7g

    Carbs (sugar)

  • 104g

    Carbs (total)

All nutrition values are per serve


Hot-smoked salmon is available from the refrigerated section of supermarkets.

Italian cooks often add fried or roasted breadcrumbs, “pangrattato”, to add texture and flavour to pasta. Here, they’re infused with fennel seds and chilli for extra bite.

  • Author: Sophia Young
  • Image credit: Chris Chen
  • Publication: MasterChef

Source: taste.com.au


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