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Michaella's Swordfish Fennel, Pistachio and Pine Nut Paccheri

Name: Michaella's Swordfish Fennel, Pistachio and Pine Nut Paccheri
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g Pistachios; 10 g Olive oil; 15 g Seed oil; 1 pinch Salt; Fennel seeds; Wild fennel; 1/2 Lemon juice; 1 Ice cube; 2 Raw fish fillets; 200 g Mezzi paccheri; 1 clove Garlic; White wine; Pistachio pesto; Water

Recently, Livia and I attended the Calabria Food Festival. On the first day, we enjoyed a dip in the sea at Baia di Caminia with its blue grottos, fresh waters, and of course, even fresher pasta! At sea-side restaurant Blanca Cruz, we were treated to a huge bowl of their Mezzi Paccheri with swordfish, fennel and pistachio. It was a new combination for me, with the nutty, aniseed flavour, balancing with the meaty, salty, swordfish. And, it was so delicious that we decided to interview the chef about the recipe. So, when I returned home, I had a go at making it myself.

Cook

30m

Ingredients

Method

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For

4

M

I

For the pistachio pesto:

100

g

Pistachios, preferably green pistachios, peeled after blanching in water for 24 hours

10

g

Olive oil

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Notes

Wild fennel like the stuff we saw growing in the hills there is less available in London, but the dried stuff you can buy in a little jar in the supermarket does the trick just fine. I also opted to add a handful of pine nuts in with the pistachios too (as I had some spare in the cupboard), plus a healthy squeeze of lemon juice when I made my own at home because I wanted to loosen the sauce a little further with something other than water. Swordfish was used here but any meaty, white fish with a firm texture is good.

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Michaella's Swordfish Fennel, Pistachio and Pine Nut Paccheri

Recently, Livia and I attended the Calabria Food Festival. On the first day, we enjoyed a dip in the sea at Baia di Caminia with its blue grottos, fresh waters, and of course, even fresher pasta! At sea-side restaurant Blanca Cruz, we were treated to a huge bowl of their Mezzi Paccheri with swordfish, fennel and pistachio. It was a new combination for me, with the nutty, aniseed flavour, balancing with the meaty, salty, swordfish. And, it was so delicious that we decided to interview the chef about the recipe. So, when I returned home, I had a go at making it myself.

Cook

30m

Ingredients

Method

Turn cooking mode on

Step 1

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

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For

4

M

I

For the pistachio pesto:

100

g

Pistachios, preferably green pistachios, peeled after blanching in water for 24 hours

10

g

Olive oil

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

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