Fishing Academy&Cuisine, an organization that teaches how to fish and cook sea products with refined gourmet recipes, offers a recipe to be made on a boat that is easy to make but highly effective.
Andrea Bottacin, Paduan chef and expert sailor driven by a great passion for the sea, decided at a certain point in his life to abandon his career as an entrepreneur in the North and move to Pantelleria where he runs a responsible fishing school under the aegis of the Municipality.
Not forgetting his profession as a Chef, Bottacin thus founded Fishing Academy&Cuisine (bottacinfishingacademy@gmail.com) involving a series of friends and colleagues who share a passion for the sea and good food. A total organization was born, which teaches cooking but also teaches, with navigation courses, how to stock up on raw materials (https://www.facebook.com/groups/giroitaliapescando/)
The season runs from June to October on several boats, each with a teaching chef, to teach the different techniques of fishing for bolentino, deep bolentino, deep-sea trolling. Groupers and big eyes are fished from June to July, amberjack and bonito from September to October. Which end up on the table with various easy-to-make recipes signed by Andrea Bottacin, Antonio Stabellini, Rosaria Romano, Marco Valerio Alessandrini, ranging from mackerel on bread leaf, confit cherry tomatoes and rocket pesto, to cod fillet with coffee, cream of lentils and spinach, to Caramelized octopus, black cabbage and orange mayonnaise, following the principle that you can prepare a satisfying gourmet dinner and make an excellent impression with your guests on the boat without having to go ashore to avoid always eat recurring and predictable spaghetti with tomato sauce or with garlic, oil and chilli pepper.
The recipe for seafood carbonara is one of the many original proposals from Fishing Academy&Cuisine. Designed for a lunch on board, nevertheless it can also be proposed for a summer seafood dinner by the sea or in the city. It is easy to make and the flavor is guaranteed. On one condition: the absolute freshness of the raw material
The recipe of the Carbonara of the sea
Ingredients
150gr. of fresh salmon
150 g. of swordfish
200 g. of red prawns
300 g. of spaghetti
1 egg
1 garlic
oil
sale
white pepper
Procedure:
Fry the garlic in a pan until golden brown then when it has taken on a nice color, remove it. Add the salmon cut into cubes, a slice of swordfish cut into cubes and the fresh peeled prawns.
Cook for 2 minutes over high heat (they must be almost raw), add a little salt and white pepper. Remove everything and set aside.
In the same pan in which the fish was cooked, put 300 g of pasta and 3 glasses of water, add a little salt to taste.
Once the pasta is cooked, keeping it slightly al dente, turn off the flame and add the fish previously set aside. Add 2 beaten eggs with salt and white pepper (to taste).
The dish is ready
