Pien Laat Haar Eten Zien!

On a crisp autumn morning in the heart of Tuscany, we kicked off the day with a thrilling truffle hunt led by Nico, the truffle hunter. Winding through the woods with the unmistakable aroma of truffles in the air, we were thrilled to unearth not one but two prized truffles! After the excitement of the hunt, Pien treated us to a delicous lunch featuring her irresistible orecchiette with pangrattato, asparagus, anchovies, and lemon—a dish that quickly became everyone's new favourte pasta!

Pien

Pien Wekking is a vibrant culinary talent, best known for her approachable, delicious recipes and effortless hosting style. The Law graduate and model has already published two bestselling cookbooks and built a thriving online community, with over 243,000 Instagram followers inspired by her easy-to-make dishes and warm hospitality tips. What began as a lighthearted way to stay connected with friends during the lockdowns has become a true passion and career for Pien. Her Instagram, @pienlaathaaretenzien, started as a recipe-sharing platform in and quickly grew into a go-to hub especially for students across the Netherlands. Pien’s recipes are all about simplicity and joy—no fancy techniques, just good food shared with loved ones. Beyond recipes, she also shares tips on setting the table and creating an inviting atmosphere, capturing her belief that a successful dinner isn’t just about the food; it’s about the people around the table, laughter, and memorable conversations. For Pien, that’s what makes every meal truly special.

“It doesn’t have to be complicated, what you put on the table.”

ORECCHIETTE WITH PANGRATTATO, ASPARAGUS, ANCHOVIES, AND LEMON

My new favorite! You can also swap out the asparagus for thinly sliced fennel; just sauté it along with the garlic. Enjoy!

Ingredients for 4 people:

3 slices of ciabatta

2 cloves garlic, finely chopped

Handful of curly parsley, finely chopped

Handful of almond slivers, roughly chopped

1 tsp chili flakes (adjust to taste)

Zest and juice of 1 lemon

400-500 g orecchiette

30 g anchovies, drained

100 g asparagus tips, cut into small pieces

200 ml cooking cream

Handful of Parmesan cheese

Olive oil, for frying

Pepper

Instructions:

1. Preheat the oven to 200°C (400°F).
2. Make the pangrattato: cut the ciabatta into coarse crumbs and mix with 1 clove of garlic, half of the parsley, the almond slivers, chili flakes, and the zest of half a lemon. Spread on a baking tray lined with parchment paper, drizzle generously with olive oil, and season with salt and pepper. Roast for 8-14 minutes, or until golden and crispy. Set aside.
3. Cook the orecchiette until al dente, reserving a cup of pasta water. Drain and set aside.
4. Heat some olive oil in a pan, sauté the remaining garlic briefly, then add the anchovies and the remaining lemon zest, cooking together. Add the asparagus tips and cook on high heat briefly.
5. Reduce the heat, then add the remaining parsley, the cooking cream, and Parmesan cheese. Add the pasta, and if needed, pour in a bit of reserved pasta water to create a smooth sauce. Top with lemon juice and enjoy!

Instagram: @pienlaathaaretenzien 

Cookbook: “Pien laat haar eten zien | Vol. 2” 

Location: Plinius No. 001