{"id":47553,"date":"2022-09-13T19:57:38","date_gmt":"2022-09-13T19:57:38","guid":{"rendered":"https:\/\/cucineditalia.com\/spaghetti-aglio-olio-e-peperoncino-with-skipjack-tuna-in-a-carpione-marinade\/"},"modified":"2022-10-01T07:42:53","modified_gmt":"2022-10-01T07:42:53","slug":"spaghetti-aglio-olio-e-peperoncino","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/spaghetti-aglio-olio-e-peperoncino\/","title":{"rendered":"Spaghetti Aglio, Olio e Peperoncino with Skipjack Tuna in a Carpione Marinade"},"content":{"rendered":"\n

The flavors of the sea are the basis of this Michelin star pasta dish<\/a> 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.<\/em><\/p>\n\n\n\n

Recipe ingredients for four people<\/strong><\/h2>\n\n\n
\n
Spaghetti<\/strong>: 320 g<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the Skipjack Tuna<\/strong><\/h3>\n\n\n
\n
Dry white wine<\/strong>: 500 g<\/div>\n
White vinegar<\/strong>: 500 g<\/div>\n
Salt<\/strong>: to taste<\/div>\n
Evo oil<\/strong>: to taste<\/div>\n
Garlic<\/strong>: to taste<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the Breadcrumb Crumble<\/strong><\/h3>\n\n\n
\n
Breadcrumbs<\/strong>: 200 g<\/div>\n
Braised onion<\/strong>: 100 g<\/div>\n
Pine nuts<\/strong>: 50 g<\/div>\n
Parsley<\/strong>: 30 g<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the Tuna Emulsion<\/strong><\/h3>\n\n\n
\n
Oil<\/strong>: 20 g<\/div>\n
Balsamic vinegar of Modena aged four years<\/strong>: to taste<\/div>\n
Albacore tuna in oil<\/strong>: 190 g<\/div>\n
Plain mustard<\/strong>: 20 g<\/div>\n
Rinsed salted anchovies<\/strong>: 14 g<\/div>\n
Water<\/strong>: 100 g<\/div>\n
Salt<\/strong>: to taste<\/div>\n
White pepper<\/strong>: to taste<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the Parsley Sauce<\/strong><\/h3>\n\n\n
\n
Parsley<\/strong>: 250 g<\/div>\n
Evo oil<\/strong>: 5 g<\/div>\n
Salt<\/strong>: to taste<\/div>\n
Tapioca<\/strong>: 40 g<\/div>\n
Sparkling water<\/strong>: 250 g<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

Procedure for Spaghetti Aglio, Olio e Peperoncino with Skipjack Tuna in a Carpione Marinade<\/strong><\/h2>\n\n\n

For the Skipjack Tuna<\/strong><\/h3>\n\n\n

Prepare the carpione by boiling the wine, vinegar and salt; once cold, immerse the fish fillets cut into rectangles about 4 \u00d7 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 \u00b0C steam, covered with foil, for about 15 to 20 minutes, until the fish turns pink at the core.<\/p>\n\n\n\n

For the Breadcrumb Crumble<\/strong><\/h3>\n\n\n\n

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 \u00b0C for 60 minutes.<\/p>\n\n\n\n

For the Tuna Emulsion<\/strong><\/h3>\n\n\n\n

Blend all of the listed ingredients until a uniform emulsion is obtained.<\/p>\n\n\n\n

For the Parsley Sauce<\/strong><\/h3>\n\n\n\n

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.<\/p>\n\n\n\n

For the Spaghetti<\/strong><\/h3>\n\n\n\n

Prepare a traditional spaghetti aglio, olio e peperoncino.<\/p>\n\n\n\n

Plating<\/strong><\/h2>\n\n\n\n

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. <\/p>\n\n\n\n

Don Alfonso 1890<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":4,"featured_media":46346,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15659],"tags":[18472,16192,18388],"class_list":{"0":"post-47553","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-michelin-recipes","8":"tag-homemaderecipes-en","9":"tag-recipearancina","10":"tag-starchefrecipes"},"acf":[],"_links":{"self":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/47553","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/comments?post=47553"}],"version-history":[{"count":0,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/47553\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media\/46346"}],"wp:attachment":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media?parent=47553"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/categories?post=47553"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/tags?post=47553"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}