Particularly delicious linguine with a broccoli & cod sauce
Creamy pasta with broccoli, cod and crispy breadcrumbs
Creamy pasta with broccoli, cod and crispy breadcrumbs
We jumped into the kitchen together and then indulged – using only a fork: the plate has a special fork-twirling well – in this fantastically tasty dish of linguine with a lightly creamy sauce of broccoli, herbs and fennel, served with a lovely piece of white fish and breadcrumbs (I would never have thought of it myself, but wow, that's delicious). It may sound a bit tricky, but it really isn't!
1. Finely chop the onion and garlic. Trim all the dark green parts from the broccoli and chop them very finely, as finely as you would chop herbs. Also chop the anchovy and sardine into small pieces, and cut the fennel into small pieces. Finally, chop the herbs as well. The sauce becomes very smooth, so you shouldn't find any large pieces.
2. Bake the roll in the oven – do this a little longer than usual so it becomes really crispy. Heat some olive oil in the frying pan and sauté the onion over medium heat. Add the pine nuts and garlic until the onion is soft and the nuts are slightly browned. Now add the fennel and then the broccoli and sage. Let everything cook for a few minutes, still over moderate heat.
3. Meanwhile cook the linguine al dente in plenty of water. Reserve some of the cooking water. Add the anchovy and sardine to the pan with the sauce and fry them. Pour in the cream and let it reduce a little. Add the linguine to the sauce and also some of the cooking water. Now add the lemon zest and parsley, and season to taste with pepper & salt from the mill. Salt the cod on both sides and fry it in olive oil in the small pan until cooked through. Serve the linguine with sauce on plates, top each with a piece of fish and grate over some breadcrumbs and cheese. Enjoy!
Recipe
A distinctive linguine with a delicate sauce of broccoli, anchovy, sardine and cream, topped with pan-fried cod and crunchy breadcrumbs. A refined weeknight dish that impresses.
| Course | Main course |
|---|---|
| Kitchen | Italian |
| Servings | 2 |
| Preparation time | 30 min |
|---|---|
| Time in oven | 10 min |
| Total | 30 min |
1. Finely chop the onion and garlic. Trim all the dark green parts from the broccoli and chop them very finely, as finely as you would chop herbs. Also chop the anchovy and sardine into small pieces, and cut the fennel into small pieces. Finally, chop the herbs as well. The sauce becomes very smooth, so you shouldn't find any large pieces.
2. Bake the roll in the oven – do this a little longer than usual so it becomes really crispy. Heat some olive oil in the frying pan and sauté the onion over medium heat. Add the pine nuts and garlic until the onion is soft and the nuts are slightly browned. Now add the fennel and then the broccoli and sage. Let everything cook for a few minutes, still over moderate heat.
3. Meanwhile cook the linguine al dente in plenty of water. Reserve some of the cooking water. Add the anchovy and sardine to the pan with the sauce and fry them. Pour in the cream and let it reduce a little. Add the linguine to the sauce and also some of the cooking water. Now add the lemon zest and parsley, and season to taste with pepper & salt from the mill. Salt the cod on both sides and fry it in olive oil in the small pan until cooked through. Serve the linguine with sauce on plates, top each with a piece of fish and grate over some breadcrumbs and cheese. Enjoy!
The key to this sauce is finely chopping all the ingredients. That way everything melts together into a smooth, creamy sauce that clings perfectly to the linguine. Take your time with this preparatory work and you'll be rewarded with a delicious dish.
Make sure the cod is well salted on both sides and fry it at the last moment so it stays tender. The crispy breadcrumbs and grated cheese complete the dish.
Inspiration for all your dishes