{"id":21654,"date":"2025-11-17T16:22:32","date_gmt":"2025-11-17T15:22:32","guid":{"rendered":"https:\/\/www.aquanaria.com\/receta\/guanciale-de-lubina\/"},"modified":"2026-02-20T12:19:54","modified_gmt":"2026-02-20T11:19:54","slug":"guanciale-de-lubina","status":"publish","type":"project","link":"https:\/\/www.aquanaria.com\/en\/recipe\/guanciale-de-lubina\/","title":{"rendered":"AQUANARIA SEA BASS BELLY CARBONARA\u00a0 (Niki Pavanelli)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>This Aquanaria sea bass belly carbonara is a creation by Italian chef Niki Pavanelli.<\/strong>\u00a0He currently\u00a0<strong>leads the kitchen of the restaurant<\/strong>\u00a0<a href=\"https:\/\/www.gastrocorales.com\/es-es\/il-bocconcino\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Il Bocconcino<\/strong><\/a><strong>\u00a0in Tenerife<\/strong>\u00a0and is a\u00a0<strong>culinary consultant at the Trattoria La Dolce Vita<\/strong>.\u00a0Niki\u00a0<strong>boasts a long and prestigious career in the culinary world<\/strong>, having worked in restaurants such as Tickets, Pakta and Albert Adri\u00e0&#8217;s Hoja Santa, as well as** the iconic El Bulli run by the Adri\u00e0 brothers.\u00a0<strong>Niki\u2019s dishes reflect a deep respect for traditional flavours and local Canarian ingredients<\/strong>, infused with his own innovative touch; the result is a contemporary cuisine.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Aquanaria sea bass are reared for more than four years in the cold, rough waters of the Atlantic Ocean.<\/strong>\u00a0The strong currents and waves keep the sea bass in constant motion, helping them develop\u00a0<a href=\"https:\/\/www.aquanaria.com\/en\/the-fish\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>firm flesh with a perfect level of intramuscular fat infiltration.<\/strong><\/a>\u00a0This characteristic is highly valued by chefs, as it allows them to\u00a0<strong>obtain exceptional results when applying techniques such as aging.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>SEA BASS GUANCIALE<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Guanciale is an Italian cured meat product prepared from pork cheek and jowl.<\/strong>\u00a0<strong>Its interior is soft and buttery<\/strong>\u00a0due to its high fat content. Its consistency allows it to melt in the mouth, providing a creamy sensation. Conversely,\u00a0<strong>the exterior develops a crispy, golden crust<\/strong>\u00a0because 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.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In this recipe, Niki presents a\u00a0<strong>daring proposal by substituting the traditional pork guanciale with sea bass<\/strong>; this\u00a0<strong>works<\/strong>\u00a0<strong>perfectly<\/strong>\u00a0<strong>thanks to the fish&#8217;s high fat content<\/strong>,\u00a0<strong>allowing each bite to melt smoothly in the mouth<\/strong>.\u00a0In addition,\u00a0<strong>the crispness provided by the skin (oven-dried and\/or fried) offers an excellent way to add texture to the dish.<\/strong>\u00a0Niki succeeds in presenting the sea bass creatively, delighting the diner.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">METHOD<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Cure the sea bass belly in salt for 20 minutes.<\/strong>\u00a0Then rinse the belly fillets.<\/li>\n\n\n\n<li><strong>Dry and season the sea bass belly with the same ingredients used to cure pork guanciale.<\/strong><\/li>\n\n\n\n<li><strong>Allow the belly to cure<\/strong>. The curing process yields an exquisite sea bass guanciale.<\/li>\n\n\n\n<li><strong>Cut the Aquanaria sea bass guanciale into small cubes and saut\u00e9 over low heat<\/strong>\u00a0to render the fat and crisp the exterior.<\/li>\n\n\n\n<li><strong>Strain and emulsify the rendered fat with\u00a0<\/strong>the\u00a0<strong>egg yolks, Parmesan, Pecorino and black pepper.<\/strong><\/li>\n\n\n\n<li><strong>Cook the pasta in boiling water,\u00a0<\/strong>drain and\u00a0<strong>toss with the sauce (emulsion).<\/strong><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">PLATING<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Plate the pasta with the sauce<\/strong>. Top with extra sauce if desired.\u00a0<strong>Garnish with the crispy cubes of Aquanaria sea bass belly guanciale<\/strong>\u00a0and black pepper.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This Aquanaria sea bass belly carbonara is a creation by Italian chef Niki Pavanelli.\u00a0He currently\u00a0leads the kitchen of the restaurant\u00a0Il Bocconcino\u00a0in Tenerife\u00a0and is a\u00a0culinary consultant at the Trattoria La Dolce Vita.\u00a0Niki\u00a0boasts a long and prestigious career in the culinary world, having worked in restaurants such as Tickets, Pakta and Albert Adri\u00e0&#8217;s Hoja Santa, as well [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":20592,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"project_category":[81,82],"project_tag":[],"class_list":["post-21654","project","type-project","status-publish","has-post-thumbnail","hentry","project_category-creative-recipes","project_category-chefs-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>SEA BASS GUANCIALE - Recipe by Niki Pavanelli I aquanaria<\/title>\n<meta name=\"description\" content=\"Guanciale de lubina. Lubina Aquanaria. Guanciale. Estrella Michelin. Pasta carbonara. Ventresca de lubina. Cocina italiana.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.aquanaria.com\/en\/recipe\/guanciale-de-lubina\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"SEA BASS GUANCIALE - Recipe by Niki Pavanelli I aquanaria\" \/>\n<meta property=\"og:description\" content=\"Guanciale de lubina. Lubina Aquanaria. Guanciale. Estrella Michelin. Pasta carbonara. Ventresca de lubina. 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