3 x 400g trout fillets, skin on, scaled and pin-boned
2 firm tomatoes
2 cloves of garlic, peeled
1/½ a fresh red chilli
5 anchovy fillets
1 bunch of spring onions, trimmed
3 higher-welfare slices of pancetta
1 handful of wild fennel herbs
400g cavatelli
sea salt and freshly ground black pepper
extra virgin olive oil
½ tablespoon baby capers, rinsed
60ml quality white wine
juice from a lemon
In spring wild fennel grows in.  Choose it yourself for the best results and the best taste, otherwise a typical fennel bulb’s bushy frondes will do. Using casarecce or linguine instead if you can’t find cavatelli.


1.Get your supplies ready to start with. Halve the tomatoes and slice the seeds off and then chop the meat. Slice the trout in 3 cm stripa. Chop finely onion and pancetta with the garlic, chilli and anchovy (maintain separate onion and spring pancetta).
2.Remove from the fennel any hard stalky bits.
3.In a large pan of boiling salted water, cook cavatelli to al dente.
4.Meanwhile, add the garlic, chilli, anchovies and caps, and put five tablespoons of oil into a large frying pan for medium heat. Sweat for a little bit, add the spring oignons, and then add a little softening for another minute.
5.Attach the pancetta and trout and finely butter. Cook for five minutes, or just cook the fish.
6.Pour in the wine and let it sprinkle, then place the cavatelli and add to the pot and save some of the cooked liquid. Throw well over the heat until beautiful and clear, adding the cooking water, if necessary, to loosen.
7.Drop onions, fennel and lermon juice into the mixture. Serve with oil sprinkling and pepper twisting.

In spring wild fennel grows in. 
Choose it yourself for the best results and the best taste, otherwise typical fennel bulb’s bushy frondes will do. Using casarecce or linguine instead if you can’t find cavatelli.

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