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Sea carbonara

Sea carbonara



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Sea Carbonara Recipe of of 26-05-2017 [Updated on 26-05-2017]

There carbonara from the sea is a fish-based variant of the famous and traditional carbonara pasta. Initially I was a bit skeptical about the combination of eggs and fish and I was also undecided whether or not to add bacon, I found myself "forced" to put it to the vote here in the office and, once it was promoted to the highest degree, I made the recipe.
The final result was excellent and I can only recommend these to you spaghetti alla carbonara di mare, maybe putting (if you like) some spaghetti with cuttlefish ink, they fit perfectly for this recipe. Today last day in the Big Apple, it was a fantastic week and I'm a bit sorry to leave but I already know it's goodbye. Then I'll tell you everything in the magazine;) Bacini.

Method

How to make Carbonara di mare

First clean the squid. If you don't know how to do it, read the guide.
Then cut the squid into rings, clean the mussels and remove the head of the prawns.

Put the mussels in a pan on the stove, cover them with the lid and let them open.
Filter their cooking water and put it in a bowl, shell most of it and set aside.

After having peeled and cut the prawns into cubes, brown them with the squid in a pan with a little oil.
At this point, add the white wine and, at the end of cooking, add the mussels.
If necessary, add salt.

In a bowl, beat the eggs with a ladle of mussel water, then add chopped parsley, pepper and salt.

Meanwhile, cook the spaghetti in abundant salted water and drain when al dente.
Then transfer them to the pan with the sauce, add the egg mixture and stir over the heat off.

Add the browned pancetta to your carbonara di mare directly on the plates, then bring to the table.


Carbonara Of Sea

  1. Wash the parsley, dry it and chop it: you need a spoon.
  2. Clean the garlic clove and the onion: cut the onion into thin slices.
  3. Set all these ingredients aside.
  4. Remove the beard that comes out between the two shells of the mussels, then wash them thoroughly under running water.
  5. Delete the specimens that have already been opened.
  6. Pour the mussels into a large saucepan, cover them with cold water and put the saucepan on the stove: let them open over high heat for 5 minutes.
  7. Then, strain the cooking liquid from the mussels and keep it aside, remove the shells from the mussels.
  8. Discard any specimens that have remained closed.
  9. Bring lightly salted water to a boil in a saucepan.
  10. In a pan, brown the garlic clove and the finely chopped onion in oil.
  11. Add the cooking water of the mussels and the shelled mussels, cook for 2-3 minutes.
  12. When the water in the pot boils, boil the pasta al dente.
  13. While the pasta is cooking, break the eggs into a cup, divide the yolks from the whites and mix the yolks with the parsley.
  14. Drain the pasta al dente and pour it into the frying pan, add the egg yolks mixed with parsley, a little salt and a generous grind of white pepper.
  15. Cook everything over medium heat until the yolks begin to thicken.
  16. Serve immediately.
  17. Enjoy your meal!


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Sea carbonara: procedure

To make carbonara di mare, start by following my tutorial on how to clean shrimp: remove the head, carapace and intestines. Keep heads and shells to make a bisque or a nice comic! Cut each shrimp into 4 pieces. Now the sword: remove the skin and also reduce this into strips and then into cubes of 1 cm. Remove the skin from the sea bream fillet, make sure there are no bones, and then cut it into chunks. Keep the fish cool and in the meantime put plenty of water in a pot to boil.

The fish

In a large, non-stick pan, put some extra virgin olive oil, add a clove of garlic, cut it in half and brown it over low heat. When the oil is flavored, remove the garlic, raise the heat and add the fish and the peeled thyme.

Saute the ingredients in the pan for 2-3 minutes, after which blend with the white wine, salt and pepper, then turn off the heat.

The carbonara sauce

For the carbonara sauce we will pasteurize the eggs in a bain-marie, or we will prepare it in a saucepan (or in a saucepan) suspended in a pot containing boiling water. The bottom of the bastardella must not touch the water below. Break two whole eggs and 4 yolks into the bastardella. I recommend, don't throw the egg whites but keep them for another recipe *!
Mix the pecorino and Parmigiano Reggiano with the eggs and mix well with a whisk add the little cooking liquid of the fish left in the pan and season with a drizzle of extra virgin olive oil and plenty of ground black pepper. Always stirring with a whisk, bring the mixture up to 60 °, but do not exceed them so as not to tear the eggs.
Once it reaches the indicated temperature, immediately remove the sauce from the heat and keep it aside.

Cook the paccheri in boiling salted water. Put the carbonara sauce in a pan that can subsequently also accommodate the pasta, but without turning on the fire when the pasta is cooked and al dente, drain and mix it with the sauce.

Also add the fish, a tablespoon of finely chopped parsley and mix everything together, plate the carbonara di mare and serve it immediately!

Sea carbonara: notes

Egg whites and courgettes omelette

The omelette of egg whites and zucchini is a second dish different from the usual but always very appreciated: its delicate flavor will win you over!

Carbonara di mare: conservation

Once prepared, I recommend consuming the carbonara di mare immediately. I do not recommend advancing it or, even less, freezing it.

Comments

It will definitely be worth trying but by intuition I would not have put the eggs together with the fish, I would have used saffron to give the yellow color, then bho. I have to try first

Hi Rita, the saffron would change the flavor. But if you like it, free to do it. A hug

Done (with one egg that's one less yolk). Great!!

Hi Sonia, instead I make it with shrimp clams and then at the end I put on top of pieces of smoked swordfish and chopped parsley .. try it and let me know a kiss

It must be good but the idea of ​​cheese with fish & # 8230 I don't know & # 8230 is worth trying?


Variants of carbonara di mare

Shutterstock Photo | Luca Piva

TUNA CARBONARA

DELICIOUS VARIATIONS OF TRADITIONAL CARBONARA

PASTA WITH SALMON WITHOUT CREAM

Passionate about books and computers: she combines her love for both by studying Humanities Computer Science at the University of Pisa. She has been working since 2003 as an Editor and Copywriter writing texts for numerous online publications. Reading, writing and archery are his greatest passions.


Sea carbonara

Pasta alla Carbonara is one of the most classic and loved dishes of our kitchen and like many traditional dishes, there are different variations inspired by the original, just like this recipe, where the bacon gives way to a mix of equally tasty ingredients: tuna in box, capers and olives see. A very special combination, for a rich, creamy dish with an intense aroma!

To begin with, cook the penne in a pan filled with lightly boiling salted water, for the time indicated on the package.

Meanwhile, heat 2 tablespoons of olive oil in a large pan placed on high heat and as soon as the oil is hot, add the olives, pine nuts (if you want to put them), capers and tuna drained from its oil. conservation and coarsely crumbled. Let it cook for 5 minutes, adding a drop of the pasta cooking water, then turn off the heat and set aside.

Separately, beat the egg in a small bowl, along with a tablespoon of grated Parmesan cheese and a sprinkle of pepper and keep this mix aside. If you don't like using whole eggs, you can only use two or three egg yolks (depending on the size).

As soon as the pasta is cooked, drain it and put it in the pan together with the mix of tuna, olives and capers, turning the heat to low, add the mix of egg and Parmesan, then mix everything well and let the egg thicken slightly (if instead you prefer it creamier, you can turn off the heat immediately).

When ready and well mixed, serve the carbonara di mare on the table and enjoy your meal!


Sea carbonara with ricotta

For the preparation of the seafood carbonara with ricotta, the molluscs must first be cleaned. Soak the clams in salted water for a couple of hours, changing the water at least 3-4 times, also eliminating the sand that you find at the bottom of the container. Then wash them under running cold water. Also clean the mussels, rubbing them with a new steel wool under running cold water, remove the byssus (the group of filaments that protrude from the valves) and mix them with the clams.

Clean the spring onion, slice it and fry it in a pan with 3 tablespoons of oil. Combine a pinch of thyme and 1 whole red pepper. Then add mussels and clams and white wine and let them open. About half of it.

Shell the prawns, leaving the tails and removing the black fillet from the back instead. Then remove the walnuts and corals from the scallops, wash them under running water and cut them into small pieces and put everything in a pan together with mussels and clams. Then add the prawns, stir and turn off the heat.

Chop the bacon with a clove of garlic and fry it in a pan without seasoning. Finally, mix the ricotta with the egg yolks and the finely chopped semi-dry tomato.

Boil the pasta in boiling salted water, drain it and season it with the ricotta cream, the bacon, then with the fish sauce. Stir and, if desired, you can garnish the dish with grated bottarga.


This blog was born out of passion but above all out of love for food. It is one of those few things that manages to give me relief while I experiment with it, combine it, cook it and above all taste it. Activate all 5 senses because in every dish presented there must first be the Aspect, if it is not inviting, do not even try the Perfume that teases the most secret meanders of our senses Touch, because only by eating it with your hands you can appreciate it Taste all the way, every taste an explosion for the taste buds and finally the Sound that emits while you slice it or simply savor it. This means completing a dish, not only stopping at the preparation and presentation, but also with everything that surrounds it!


Carbonara di mare - Recipes

This is the reinterpretation of the Roman chef Antonello Colonna. Practically some ingredients of the carbonara are enclosed in an egg pasta ravioli. It is served with cr & egraveme fra & icircche and crispy bacon. The dough must be rolled into a very thin sheet as the cooking of the ravioli must be very short.

6 people

Egg pasta

  • 300 gr of re-milled durum wheat semolina
  • 150 grams of flour 00
  • 4 eggs
  • 1 pinch of salt

Sour cream

  • 100 gr of liquid cream
  • 100 gr of Greek yogurt (not sweet and nice thick)
  • 1 teaspoon of lemon juice

The carbonara

  • 4 eggs (3 yolks + 1 whole)
  • 80 gr of grated pecorino romano + another 50 gr for the fondue
  • 30 gr of grated Parmesan cheese
  • 100 gr of lean bacon
  • 200 grams of egg pasta
  • 100 gr of crème fraîche (sour cream) (you can make it at home if you can't find it)
  • pepper as needed.

Mix the two flours and form a fountain, placing the eggs in the center with the salt. Mix the ingredients well, working them with your hands until you get a smooth and homogeneous dough and let it rest for about 1 hour.

For the sour cream

Mix all the ingredients well and let it rest in the fridge for at least 1 hour before using it.

The carbonara

Mix the 3 egg yolks and the whole egg with the parmesan and pecorino, a sprinkle of pepper and let the cream thicken in a bain-marie. Roll out the egg pasta to obtain a very thin sheet and cut squares of about 6 cm on each side. Stuff the center of the square with the egg cream previously made and close them by matching the opposite corners, forming a star.

Cut the bacon into strips, brown it in a pan and dry it.

Prepare a fondue with the melted cr & egraveme fra & icircche and the other 50 grams of pecorino and pour it on the plate.

Place some crispy bacon on top of the ravioli previously cooked in boiling salted water for no more than 2 minutes and serve with a nice grind of pepper.


Preparation of the carbonara di mare

1) For the preparation of the carbonara from the seawash the clams, drain them in a pan, add the lemon juice, wine, parsley and garlic and let them open over high heat. Drain them, collect them in a bowl and keep them apart.

2) Filter the cooking liquid, pour it into a small saucepan, add a large glass of water and bring it to a boil. baby squids for 10-12 minutes. Drain them, make them and keep them warm. Mix the starch mixed with 30 g of butter to the remaining liquid, thicken the sauce over low heat, remove from heat and incorporate the egg yolks.

3) Brown the diced bacon in a non-stick pan with a tablespoon of oil, add the diced salmon, salt, pepper and continue cooking for 2-3 minutes, stirring. Boil the noodles, drain them al dente and season with the remaining butter, the sauce, the clams, the squid and the salmon. Mix gently.