This Aquanaria sea bass belly carbonara is a creation by Italian chef Niki Pavanelli. He currently leads the kitchen of the restaurant Il Bocconcino in Tenerife and is a culinary consultant at the Trattoria La Dolce Vita. Niki boasts a long and prestigious career in the culinary world, having worked in restaurants such as Tickets, Pakta and Albert Adrià’s Hoja Santa, as well as** the iconic El Bulli run by the Adrià brothers. Niki’s dishes reflect a deep respect for traditional flavours and local Canarian ingredients, infused with his own innovative touch; the result is a contemporary cuisine.
Aquanaria sea bass are reared for more than four years in the cold, rough waters of the Atlantic Ocean. The strong currents and waves keep the sea bass in constant motion, helping them develop firm flesh with a perfect level of intramuscular fat infiltration. This characteristic is highly valued by chefs, as it allows them to obtain exceptional results when applying techniques such as aging.
SEA BASS GUANCIALE
Guanciale is an Italian cured meat product prepared from pork cheek and jowl. Its interior is soft and buttery due to its high fat content. Its consistency allows it to melt in the mouth, providing a creamy sensation. Conversely, the exterior develops a crispy, golden crust because of the curing process. This interplay of textures, crispy outside and soft inside, is one of the reasons it is used in signature recipes, adding a distinctive touch to dishes.
In this recipe, Niki presents a daring proposal by substituting the traditional pork guanciale with sea bass; this works perfectly thanks to the fish’s high fat content, allowing each bite to melt smoothly in the mouth. In addition, the crispness provided by the skin (oven-dried and/or fried) offers an excellent way to add texture to the dish. Niki succeeds in presenting the sea bass creatively, delighting the diner.
METHOD
- Cure the sea bass belly in salt for 20 minutes. Then rinse the belly fillets.
- Dry and season the sea bass belly with the same ingredients used to cure pork guanciale.
- Allow the belly to cure. The curing process yields an exquisite sea bass guanciale.
- Cut the Aquanaria sea bass guanciale into small cubes and sauté over low heat to render the fat and crisp the exterior.
- Strain and emulsify the rendered fat with the egg yolks, Parmesan, Pecorino and black pepper.
- Cook the pasta in boiling water, drain and toss with the sauce (emulsion).
PLATING
Plate the pasta with the sauce. Top with extra sauce if desired. Garnish with the crispy cubes of Aquanaria sea bass belly guanciale and black pepper.
