Homemade Orecchiette, Green Asparagus, Tarragon Pesto, Artisan Smoked Trout
Homemade Orecchiette, Green Asparagus, Tarragon Pesto, Artisan Smoked Trout
Skill level
Intermediate
Cooking time
1.5 hours
Servings/Yield
4 servings
Ingredients

400 g fine durum wheat semolina

200 ml water

600 g green asparagus

1 bunch fresh tarragon

50 g olive oil

1 garlic clove

20 g pine nuts

400 g artisan smoked trout

Directions
  1. Make the homemade orecchiette:
    • Pour the semolina into a bowl and create a well.
    • Add the water and mix by hand until a firm dough forms.
    • Transfer to a lightly dusted work surface.
    • Knead the dough by folding it repeatedly until smooth and elastic.
    • Cover with plastic wrap and let rest 30 minutes at room temperature (or several hours in the fridge).
    • Cut off a portion, roll into a 1 cm-thick log, and slice into 1 cm-wide pieces.
    • Using a smooth knife, press and roll each piece to create a rough disc.
    • Flip over your finger to form a small indentation.
    • Arrange the orecchiette on a tray lined with parchment paper and dusted with semolina.
    • Cook in boiling salted water for 5 to 7 minutes (longer if dried).
  2. Prepare the asparagus:
    • Snap off the tough ends (about 2 cm) and rinse the asparagus.
    • Place on a baking tray, drizzle with olive oil, and toss to coat evenly.
    • Roast at 200°C (390°F) for 12 minutes (cut thick asparagus in half if needed).
    • Check tenderness with a knife and bake longer if necessary.
  3. Make the tarragon pesto:
    • Blend the olive oil with washed and dried tarragon, garlic (optional), and pine nuts.
    • Season with salt and pepper to taste.
  4. Assembly and plating:
    • Drain the cooked orecchiette.
    • Toss with the tarragon pesto, adding gradually to achieve the perfect balance.
    • Add the roasted asparagus, crumbled smoked trout, and fresh tarragon leaves.
    • Sprinkle with sea salt and serve immediately.