Kritharaki pippies pasta

Try Oscar Solomon's gently braised risoni, cooked in fragrant fish stock and highlighted with a rich aromatic base of fennel, onion and saffron. Pippies are folded through at the end, adding bright pops of briny sweetness.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

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The Cook Up with Adam Liaw

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Cooking

PG

series • 

Cooking

PG

Ingredients

• 1 litre fish stock
• 1 head fennel, finely chopped, fronds reserved, trimmings reserved
• 1 white onion, finely chopped, trimmings reserved
• 10 g saffron
• 200 ml olive oil
• 150 g salted butter
• 500 g risoni pasta
• Salt and black pepper
• 200 ml ouzo (or white wine)
• 2 lemons, zest peeled and thinly julienned, plus lemon wedges to serve
• 1 kg pippies, purged
• 10 g bush tomato powder
• Extra virgin olive oil, for drizzling

Instructions

1. Bring the stock to a gentle simmer in a large saucepan with the reserved fennel and onion trimmings (save the finely chopped fennel and onion for later!). Add the saffron, then remove the stock from the heat and set aside to infuse.
2. Place a large paella pan over medium heat. Add the olive oil and butter, followed by the finely chopped onion. Cook, stirring, for 2 minutes, or until translucent, then add the finely chopped fennel and cook for a further 2 minutes.
3. Stir through the risoni pasta and mix well, toasting the pasta in the oil and butter. Add a pinch of salt, then deglaze the pan with the ouzo (or wine). Stir through the lemon zest and mix well to combine, then gradually ladle in the warm fish stock, until the pasta is covered. Boil for 8 minutes, stirring occasionally, until the stock reduces.
4. Scatter the pippies across the pasta and gently ladle in more stock. Once the pippies have opened, taste the pasta and season to taste with salt and pepper. Once the pasta is tender, remove from the heat.
5. Divide the risoni and pippies between serving bowls, then dust with bush tomato powder and garnish with fennel fronds, black pepper and a drizzle of olive oil. Serve with lemon wedges on the side.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.