Ok – “What the hell is Risini?” I hear you ask. [Also sometimes called ‘Orzo’ – just in case you come across it and think we’ve been dishing out duff info!]
I got a bag of smoked sardine fillets off the reduction bit at my Tesco (the only time I ever shop there).
And tonight came the inevitable question – “What are we having for tea?”
Fish, I said. So I prepped some pollock and breadcrumbed it for the kids and got the sardines out for me and the missus.
As my herb patch is a verdant jungle due to the crap summer we are having, I decided to make a pesto, but without the basil or pine nuts. So I went to the patch and got a good handful of parsley and about half as much of the oregano.
I placed this in my blender along with a good glug of olive oil, half a handful of Peccorino cheese and the juice of half a lemon and blitzed it. It was a bit stiff at first so I added a little more oil till it was smooth.
I put enough risini for 2 into a pan of boiling salted water for about 5-6 minutes before adding a handful of peas.
I then pan fried the sardine fillets skin side down in a hot frying pan till the skin went crispy. [You don’t get a truly crispy skin with sardines but it was enough to take the sliminess off it.]
I drained the risini and peas and then mixed in the pesto. Now we’re cooking!
Put the risini & pesto mix in a pasta dish and I added a few chopped tomatoes then laid the fish on top with a few shavings of parmezan. The whole thing took less than half an hour to make and I must say it was well appreciated by Carol, and by me.
I can honestly say that my fish intake has probably quadrupled over the last few years, and with recipes like this I can only imagine eating more.
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