City Nomads > Food & Drinks > Food > Easy Recipes > Lockdown Cookup: Healthy Smoked Trout Tagliatelle with Lemon Pangrattato by Silvia Colloca
Categories Easy Recipes, Food, Food & Drinks, Western CuisinePosted on

Lockdown Cookup: Healthy Smoked Trout Tagliatelle with Lemon Pangrattato by Silvia Colloca

PUBLISHED July 24th, 2021 12:00 pm | UPDATED July 29th, 2021 10:43 am

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Just as life seemed to be getting back to normal, Singapore has once again slipped back into lockdown with Phase 2 (Heightened Alert). Naturally, aside from engaging delivery services and leaving the sanctity of our houses for some takeaway, the only other option is to hunt down recipes that are easy and would not result in a house fire. Italian-Australian actress and host of TV show Cook Like an Italian Silvia Colloca’s Smoked Trout Tagliatelle with Lemon Pangrattato is exactly that.

Born in Milan to Italian parents, Silvia Colloca takes pride in her heritage, often recreating the recipes she learned in her mother and grandmother’s kitchens. Her Smoked Trout Tagliatelle with Lemon Pangrattato is a quick and easy way to fill your stomach, not to mention this pasta dish is light, chock full of healthy ingredients, and delicious to boot. 

Ingredient

100g of fine breadcrumbs

3 tbs extra virgin olive oil

1 lemon, finely zested, plus wedges to serve

2 tbs flat-leaf parsley, finely chopped

400g of tagliatelle

50g of unsalted butter

1 bunch baby leeks or two leeks, sliced

300g of hot-smoked trout (or salmon), skin removed and flaked

60g of mascarpone

Method

  1. Set your oven to broil.
  2. Combine the breadcrumbs with 2 tbs of olive oil and place on a lined baking tray. Broil for 2-3 minutes or until golden, then remove and cool.
  3. Add the lemon zest and parsley to the breadcrumbs. Toss together and set aside.
  4. Bring a large saucepan of water to a boil over medium-high heat. Add the pasta and cook until al dente. Drain pasta and reserve 100ml cooking liquid.
  5. Heat the butter and 1 tbs olive oil in a large frypan over medium-low heat. Add the leeks and a pinch of salt, then cook for 3-4 minutes until slightly softened.
  6. Add the mascarpone, pasta, and reserved water and toss until pasta is evenly coated.
  7. Add the trout and combine.
  8. Serve topped with breadcrumbs and lemon wedges.

Top Image courtesy of Delicious.


With a bucket list longer than the scripts of some feature-length films, Elyssa is always on the lookout for something interesting to do (or eat). When she’s not out looking for trouble, she can be found at home trying out a new recipe or watching a crime documentary.

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