Tag: bottarga

Carbonara recipe with tuna and bottarga – Italian cuisine reinvented by Gordon Ramsay

Carbonara recipe with tuna and bottarga


We allowed ourselves some variations on the carbonara theme together with the Roman chef Ruben Bondì, who, among the various recipes, created a seafood one for us. There double tuna carbonara It resembles the traditional Roman pasta dish in appearance, but in reality, instead of bacon, the chef used fresh tuna cut into chunks and browned in a pan.

Eggs and pecorino of the original recipe are maintained, while the extra touch is given by the bottarga, tuna and mullet, to complete the dish together with ground pepper. A perfect recipe for pescatarians who don’t want to give up the idea of ​​carbonara.

But who is the author of the recipe? Ruben Bondì began his career as a chef in prestigious restaurants around the world and as a personal chef. He has racked up 1.5 million followers on Instagram and 2.4 million on TikTok, all in just one year of activity. He was recently awarded best influencer at the Inda Awards. He is the author of the book: Cook with Ruben and has recently started its first TV format: Cooking on the balcony with Ruben. In 2023 he entered the Forbes under 30s ranking.

A tasty, crunchy and light first course – Italian cuisine reinvented by Gordon Ramsay

A tasty, crunchy and light first course



If you would like to enjoy a light and delicious dish but without transgressing the strict rules of the healthiest of diets, implement them wholemeal spaghetti with bottarga, lemon and breadcrumbs. Crunchy, slightly acidic and aromatic, this dish will win you over!



Baskets of phyllo dough with penne amberjack and bottarga – Italian Cuisine

Baskets of phyllo dough with penne amberjack and bottarga


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1) Dissolve 40 g of butter, brush the sheets of phyllo dough and stack them on top of each other. Divide them into 6 squares, place them on top of 6 inverted molds, shaping them to obtain 6 baskets and bake them in the oven at 200 ° until they are golden. Gently detach them from the molds and turn them upside down.

2) Season the amberjack with salt, one ground pepper, the juice of half a lemon, lo shallot sliced ​​thin and the tarragon shredded.

3) Close the fish in a foil and pass it in a very hot oven for 5 minutes; open the foil, cut it into pieces amberjack with a fork and mix it with its cooking juice, 2 tbsp of oil and the juice of the medium lemon remained.

4) Cook the pasta in boiling salted water. Drain it al dente, season with plenty grated bottarga and join the amberjack prepared. Fill i baskets of phyllo dough with pennette and serve hot with flakes of bottarga is rocket leaves as a garnish.

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