The flavors of the sea are the basis of this Michelin star pasta dish that takes the classic simplicity of spaghetti aglio, olio e pepperoncino and adds the layers of flavors and textures of an elegant marinated skipjack, a creamy tuna emulsion, and a crumble of breadcrumbs, parsley, pignoli nuts, and onion. Created by Chef Ernesto Iaccarino of the double-starred Michelin restaurant Don Alfonso 1890 in Massa Lubrense in the province of Naples, this version of AOP takes on nuances of the Italian seaside.
Recipe ingredients for four people
For the Skipjack Tuna
For the Breadcrumb Crumble
For the Tuna Emulsion
For the Parsley Sauce
Procedure for Spaghetti Aglio, Olio e Peperoncino with Skipjack Tuna in a Carpione Marinade
For the Skipjack Tuna
Prepare the carpione by boiling the wine, vinegar and salt; once cold, immerse the fish fillets cut into rectangles about 4 × 2 centimeters. Allow to marinate for 15 minutes. Remove from the carpione marinade and dip in an oil flavored with herbs and poached garlic. Cook under oil at 85 °C steam, covered with foil, for about 15 to 20 minutes, until the fish turns pink at the core.
For the Breadcrumb Crumble
Season the breadcrumbs in a pan with oil and rosemary. Braise chopped onion until caramelized in pan with oil. Chop pine nuts and parsley. Mix everything together and dry in dryer at 60 °C for 60 minutes.
For the Tuna Emulsion
Blend all of the listed ingredients until a uniform emulsion is obtained.
For the Parsley Sauce
Blanch parsley for 20 seconds, puree in water and ice, partially squeeze and chop with an immersion blender and a drizzle of oil to help retain color and limit friction with the blades. Adjust for salt and keep chilled.
For the Spaghetti
Prepare a traditional spaghetti aglio, olio e peperoncino.
Plating
Lay a spoonful of tuna emulsion on the bottom of the plate, then the spaghetti, the marinated fish, and on top of the spaghetti the breadcrumb, onion, parsley, and pine nut crumble. Complete the dish with the parsley sauce.