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Spaghetti with Monte Veronese Sauce and Seabass Tartare

17/11/2023

A recipe that combines pasta with a touch of sea and mountains can be a sophisticated and elegant dish. Here is how to prepare Spaghetti with Monte Veronese Sauce and Seabass Tartare:

Ingredients

  • 320 g of spaghetti
  • 200 g of Monte Veronese DOP (medium-aged)
  • 300 g of very fresh seabass fillet
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Grated lemon zest
  • Chopped chives (optional)
  • Chopped nuts (optional for garnishing)

Preparation

  1. Start by preparing the seabass tartare. Remove the skin and any bones from the seabass fillet and chop it into small dices with a knife, obtaining the tartare. Season with a drizzle of extra virgin olive oil, grated lemon zest, salt, pepper and, if you like, some chopped chives for added freshness. Gently mix and set aside in the fridge covered with cling film.

  2. For the sauce, grate the Monte Veronese cheese and put it in a pan over low heat with a little pasta cooking water, to help melt it. Stir continuously to create a smooth and creamy sauce, adding water little by little until you achieve the desired consistency.

  3. In the meantime, cook the spaghetti in a pot of boiling salted water following the package instructions until al dente. Drain the pasta, reserving some of the cooking water for the sauce.

  4. Transfer the spaghetti to the pan with the Monte Veronese sauce and toss for a few minutes until the spaghetti is well coated with the sauce.

  5. Plate the spaghetti by forming a nest in the center of the plate and place a portion of seabass tartare in the middle. If desired, garnish with chopped chives and nuts to add crunchiness and a slightly bitter touch.

  6. Serve immediately, pairing the dish with a glass of chilled white wine that can enhance the delicate flavors of the seabass and the distinctive taste of Monte Veronese.

Curiosity

Monte Veronese is a cheese typical of the Lessinia area, a pre-alpine region near Verona. It is produced in various aging stages, and for this recipe, I suggest a medium-aged cheese for a perfect balance between flavor and creaminess. The combination with seabass creates a balance between land and sea, unique and elegant, typical of contemporary Italian cuisine that loves to play with pairings.