Salmon roe, a sushi bar standard here in America, is a very popular ingredient in Japan. I love how these orange-colored pearls explode with a burst of flavor when you bite into them. They add a wonderful zing to this classic fettuccine recipe. Try this dish in the spring when broccoli is at its peak.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Spread the pine nuts on a baking sheet and roast in the oven until lightly toasted, about 5 minutes. Set aside.
Step 2
Prepare an ice bath and place a large pot of salted water over high heat. When the water reaches a boil, add the broccoli and fennel and cook for 1 minute. Remove the vegetables with a slotted spoon (don’t drain the water), and submerge them in the ice bath for 30 seconds. Remove the vegetables from the water and pat them dry with a paper towel. Set aside.
Step 3
Bring the same pot of water to a boil again. Add the fettuccine noodles and cook, following package instructions. Drain well and set aside.
Step 4
Heat a large sauté pan over medium heat. Add the olive oil and butter. Once the butter has melted, stir in the onion and cook for 30 seconds, then add the cooked broccoli and fennel. Sauté the vegetables for 2 minutes, then increase the heat to high and mix in the cooked pasta. Cook for 1 minute longer, stirring frequently, then turn off the heat and season with the salt and pepper.
Step 5
To serve, divide the pasta and vegetables among 4 plates. Top each with one-fourth of the smoked salmon, followed by the cherry tomatoes, chives, Parmesan shavings, toasted pine nuts, and salmon roe.
