How to Make Homemade CARBONARA of the SEA!!!

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, carbonara of the sea!!!. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

CARBONARA of the SEA!!! is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. CARBONARA of the SEA!!! is something that I’ve loved my entire life.

Chef Giulio Terrinoni 's famous seafood carbonara is the perfect way to rekindle your love for the great Roman classic of carbonara. No mussels, calamari, or other fish. The chef focuses only on bottarga - at ease in a dish based on few ingredients where egg triumphs and unites the pasta. Carbonara (Italian: [karboˈnaːra]) is an Italian pasta dish from Rome made with egg, hard cheese, cured pork, and black pepper.

To get started with this particular recipe, we have to first prepare a few components. You can cook carbonara of the sea!!! using 23 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make CARBONARA of the SEA!!!:

1. Get seafood
2. Take 300 grams raw prawns, shells removed
3. Take 2 skinless salmon portion (250g each roughly) cut into lrg chunks
4. Make ready 300 grams scollops
5. Make ready 500 grams small clams/pippies
6. Prepare 2 squid tube, cut into rings
7. Get 1/2 cup white wine
8. Get sauce
9. Take 50 grams unsalted butter, cubed
10. Take 1/2 cup white wine (optional) but recommended
11. Take 6 eggs, separated
12. Make ready 1/4 cup parsley, chopped finely + extra for serving
13. Get 1 salt and pepper
14. Take prawn shells
15. Make ready extra
16. Prepare 3 bacon rashes, roughly diced
17. Take 1 red onion, chopped
18. Get 3 garlic, crushed
19. Take parmesan cheese
20. Get 1 lemon, quartered for serving
21. Get plain flour
22. Make ready olive oil
23. Make ready 400 grams linguine pasta

Baked Garlic Butter Shrimp Scampi, Honey-soy Marinated Cod, Honey Garlic Baked Shrimp The Best Seafood Carbonara Pasta Recipes on Yummly Linguini Carbonara With Salmon, Shrimp And Veggie Pasta Salad With Lemon-herb Vinaigrette, Carbonara With Pan Seared Scallops For creamy sea urchin pasta recipes, the typical process is to sauté garlic, shallots, and chilies in olive oil, then add the pasta and pour in a sauce made from raw sea urchin roe blended with softened butter or heavy cream. It's then cooked just long enough for the sauce to heat through and thicken, taking on a rich, glossy sheen. Carbonara di mare, "seafood carbonara," is an Italian beach favorite.

Steps to make CARBONARA of the SEA!!!:

1. In a large fry pan, med-high heat, drizzle some olive oil then add the bacon, onion and garlic. Cook until soften but not crispy. Remove and place into a bowl.
2. In same pan add the prawns, salmon and scollops. We're needing a nice brown colour but also slightly undercooked. Then set aside, on a plate.
3. Still in the same pan. Save the juices from the seadfood. Add the prawn shells and cook off while crushing them. 20 minutes. With the lid on to produce liquid. Add the wine. Cook for another 10 minutes to cook off the alcohol and also still crushing the prawn shells to bring out maximum flavour. Strain in fine strainer, discard the shells. Add stock back to pan.
4. Meanwhile, in a large pot, boil salted water. Add pasta, cook until al dante (slightly undercooked).
5. Sauce- Reduce the heat. Remove pan from heat to cool slightly then add the egg yolks and wisk. Then place back onto low heat and continue to whisk for roughly 10-15 minutes or until sauce thickens. Every now n then take pan off heat to control the temperature. Needs to be quite thick. Once thickened, slowly add the butter, cpl cubes at a time and whisk. Turn heat off.
6. Meanwhile dry the squid rings thoroughly with paper towel. In a bowl, add flour and season. Toss the squid rings thoroughly and remove. Shake off any excess flour. Cook in batches in a deep fryer or shallow fry on the stove, until golden. Remove and drain on paper towels.
7. Drain pasta.
8. In the pot used for the pasta, med-high heat. Put in the clams/pippies and the wine. Lid on. Steam. Tossing gently every minute. Remove opened pippes. Lid on and shake. Repeat. Discard any unopened pippies after 10 minutes (if frozen) 5 minutes (if not frozen). Add 1/4 to 1/2 cup of the liquid to the sauce to thin it. Stir, taste and season if needed. Stir in the parsley and the onion, bacon mixture.
9. Add pasta, the rest of the seafood (except squid) to the sauce and toss gently. Add more pasta water if needed.
10. Pour on to a large platter and place the squid rings on top. Grate over some parmesan cheese and sprinkle over extra parsley and lemon quarters. Serve immediately.
11. Note: if the sauce is to rich for your liking then add a teaspoon of sour cream. I also served this with crispy salmon skin and spring onions.

It's then cooked just long enough for the sauce to heat through and thicken, taking on a rich, glossy sheen. Carbonara di mare, "seafood carbonara," is an Italian beach favorite. For instance, in place of cured pork, three-star Michelin chef Mauro Uliassi substitutes virtually anything from the sea—bottarga, smoked trout, small raw clams, and even canned tuna. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. In a medium bowl, whisk eggs and Parmesan until combined.

So that is going to wrap this up for this exceptional food carbonara of the sea!!! recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!