Uliassi carbonara mare
Mauro Uliassi, from the restaurant of the same name in Senigallia, 2 Michelin stars, presents Seafood Carbonara. A unique recipe of a great Italian cookery chef.
Ingredients for 4 servings:
- 20 g grey mullet botargo
- 20 g salmon roe
- 10 g whitefish roe
- 24 g sea urchins roe
- 40 g mantis shrimps with their blended roe
- 60 g brill skins
- 60 g cod tripe
- 4 cloves garlic
- 200 g extra virgin olive oil infused with 10g pink peppercorns
- 320 g Monograno Felicetti spaghetti
Procedure
Mix all the fish eggs together, reserving part of the whitefish roe for later. Add the oil and pink peppercorns. Brown the brill skins and cod tripes with garlic in a skillet. Remove any excess fat.
Meantime cook the pasta until almost done, drain.
In another pan bring to a boil the fish stock, oil and clam juice, and add the drained pasta to finish cooking it. Add the roe mixture.
Plate, then add the cod tripe, brill skins and the remaining roe.
24 авг 2024
