Recipe: Yummy CARBONARA of the SEA!!!

CARBONARA of the SEA!!!. Carbonara (Italian: [karboˈnaːra]) is an Italian pasta dish from Rome made with egg, hard cheese, cured pork, and black pepper. Ceker dimasak pake saos samyang carbonara,endulita!!! Humble ingredients—eggs, noodles, cheese, and pork—combine to create glossy, glorious pasta carbonara.

The Sea Carbonara Recipe by Chef Giulio Terrinoni. Method: Remove the fish eggs from their outer film. Dice the pork cheek and heat it in a pan on low heat to melt the fat. You can cook CARBONARA of the SEA!!! using 23 ingredients and 11 steps. Here is how you cook it.

Ingredients of CARBONARA of the SEA!!!

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

Strain and set aside the fat. Cut the amberjack in small rectangles, adjust salt and pepper. Clean the scallops and remove the coral, which will be used as base. Clean the red prawns, season with salt and pepper.

CARBONARA of the SEA!!! instructions

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..

The Best Seafood Carbonara Recipes on Yummly Slow-roasted Beef Tenderloin With Red Wine Mushroom Sauce, Reduced-fat Baked Cod, Oven-baked Swiss Steak How to Make Seafood Carbonara. Mentaiko spaghetti is my favorite of the Japanese-Western fusion cuisine known as Yoshoku. It takes marinated salted cod or pollock roe—briny little pink bits bursting with umami—and incorporates it in a creamy pasta that's like a carbonara of the sea. This Creamy Uni Pasta Is the Carbonara of the Sea [Photographs: J.