busiate al sugo di peperoni con egelfino
busiate in yellow pepper sauce with smoked haddock
The sauce in this dish could actually be described as a pepper ‘pesto’ - it contains cheese and oil and nuts. If you like this alternative approach to cooking with pesto, check out the PESTO section of this website.
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
• roast and prep the peppers
• make the sauce
• cook the haddock
• boil the pasta
• melt the ‘nduja
• combine pasta and sauce
• add haddock
• plate and serve
busiate in yellow pepper sauce with smoked haddock
INGREDIENTS
FOR FOUR PEOPLE
• 250g smoked haddock
• 3-4 yellow peppers
• ‘nduja
• a handful of flaked almonds
• pecorino/parmesan
• parsley
PASTA
400g dry busiate / casarecce
MANTECATURA
light to moderate
METHOD
Begin by roasting the peppers directly over a gas burner. If you haven’t got a gas cooker and are therefore incomplete, either break out the BBQ or cut your peppers into thin strips and fry them gently until soft and tender.
Cooking them on a gas cooker, keep turning them until the whole of the skin is charred and blackened. Your hob might get a little messy but the kitchen’s going to smell FANTASTIC. Removing the skin is easy - just plunge the cooked pepper into a bowl of cold water, cut a slit with a knife so that the hot air tipped inside the pepper bubbles away. Then just tear each pepper in half with your hands and rub gently between your fingers to get most of the skin off. Pat the peppers dry and transfer them to a chopping board where you can use the edge of a knife blade to scrape any stubborn bits of skin off, before cutting the peppers into strips.
Blend about half of the peppers with a few handfuls of pecorino or parmesan, a handful of flaked almonds and some EV to make a sauce. Season. Fry the haddock gently in a covered pan wiped with EVO and cook it so that it flakes easily, but doesnt dry out.
Begin to boil the pasta. Melt a tablespoon or so of ‘nduja in a frying pan on a low heat and loosen it up with tiny amounts of pasta cooking water, until you’ve made a runny paste.
When the pasta’s 99% cooked to your liking, transfer it to your tossing pan with the pepper sauce, and toss to combine. On a very gentle heat, add small amounts of cooking water.
Add the pepper and flaked fish, toss again. Plate each portion with fresh torn parsley leaves and a drizzle of the ‘nduja paste.
NUTRITION per serving
KCAL: 350
Fat (g): 8.5
Sat Fat (g): 2.9
Carb (g): 42.1
Sug (g): 7.1
Fibre(g): 4.5
Prot (g): 23.9
Salt (g): 1.21
Nutritional information is provided as an indication only of approximate values for the recipe on this page. You should make your own calculations if you have specific dietry requirements or are required to follow a strict calorie-controlled diet.
