Fish carbonara pasta recipe and balsamic vinegar production

Fish carbonara pasta recipe and balsamic vinegar production

By 15/07/2016

Recently I visited the Acetaia del Balsamico Trentino a family run business, B & B and restaurant where they make balsamic vinegar.

Balsamic vinegar contains grape must or aged pressed grapes, which is actually the most important ingredient to obtain a quality balsamic vinegar, giving the sweetness to the product balancing the acidity of the wine vinegar.

In order to make balsamic vinegar the must is slowly cooked until the volume reduces to about half and then it is aged in 8 different wood barrels (mulberry, cherry, acacia, chestnut, ash, juniper, pear). It is decanted and refilled once a year for at least 11 years.

balsamic vinegar

They also make cheese, proper fresh cheese and ricotta like in a dairy.

Cheesemaking

In the kitchens I watched the chef making bronze die pasta but what is bronze die pasta?

bronze die spaghetti

The pasta dough goes through the dies, and it is then forged with its shape. With this process you can make any kind of pasta short or long.

bronze dies

The bronze dies exert a traction that produces a rough, porous surface to the pasta which when cooked makes sauces cling to it and therefore more tasty. Think of ordinary pasta where the sauce has the tendency of being "slippery".

bronze die pasta

We made a fantastic sauce for this pasta: a fish carbonara using lake fish but you can replace this for any other smoked fish fillet you like.

Try this recipe. A delicious twist to the classic meat carbonara.

You can use ordinary dry pasta if you prefer. This recipes serves 4.

  • Prep Time : 15 minutes
  • Cook Time : 15 minutes

Ingredients

Instructions

For this recipe we used this beautifully made fresh pasta!

bronze die spaghetti

We start making our sauce by filleting the fish

smoked lake fish

filletting fish

Slice the fish into strips

fish cut into strips

Bring to the boil a saucepan with plenty of lightly salted water to cook our pasta.

In a pan pour a little olive oil, add the fish and cook it for a few minutes until golden.

cooking fish

Put the egg yolks in a bowl with some freshly ground black pepper. Add the fish stock and mix well.

grinding pepper

Cook your spaghetti according to packet instructions (if they are fresh they usually take 2 to 4 minutes). Drain and put them in the pan with the fish and mix well over a gentle source of heat. Add the egg mixture and mix well making sure you don't "cook" the egg.

cooking fish and pasta

Now let's plate up.

plating up

I need to be in the kitchen with chefs more often to pick up a few tricks of the trade!

plating up spaghetti

Sprinkle with chopped parsley.

Fish Carbonara

And of course serve with a good quality well chilled white wine!

Wine from Trentino

Thank you Chef 🙂 and what a view of lake Garda!

Chef with fish carbonara

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8 Responses to Fish carbonara pasta recipe and balsamic vinegar production

  1. Dannii @ Hungry Healthy Happy

    I always do carbonara with bacon, but it makes sense to do it wish fish too. I might try that at the weekend.

    • Alida

      I actually prefer it with fish as it is lighter.

  2. Angie@Angie's Recipes

    I have never had carbonara with fish…now I am really intrigued with that sauce.

  3. Dottie Sauchelli Balin

    Dear Alida,
    I am falling in love with Lake Garda! Love the photos and this recipe is and looks so delicious. I love the way the chef plated it. Very artistic and looks so delightful. I can now understand what Bronz die pasta means. The bronze die to push and cut the pasta through. Who knew this? I always learn something fabulous from your posts. Yes, you are correct the pasta we use has that slippery thing where it does not always hold the sauce. With this pasta it gives it a good grip. Yummy…I have never made carbonara with fish, only meat and bacon. The fish looks so fresh. Another outstanding post and recipe. Thank you for sharing…have a good weekend…Ciao!!
    Hugs Dottie 🙂

    • Alida

      Grazie cara amica!I enjoy getting tips from chefs 🙂 Baci!

  4. Chiara

    bellissimo reportage di una zona che conosco poco, ho preso nota dovessi andare da quelle parti, grazie !

  5. eli

    What an interesting post on the production of balsamic vinegar, Alida. I recently bought a pack of taglierini all’uovo and the first dish I cooked with them was a “carbonara” with fresh salmon – it was delicious.

    • Alida

      I bet it was! Salmon is delicious with pasta. I am pleased you liked the article. Let’s keep cooking!

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