Spaghetti with Monte Veronese sauce and sea bass tartare

Name: Spaghetti with Monte Veronese sauce and sea bass tartare
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Spaghetti 11.25 oz; Monte Veronese cheese medium aged 7 oz; Fresh liquid cream ½ cup; Sea bass (sea bass) fillets (skinless) 4.25 oz; Extra virgin olive oil to taste; Black pepper to taste; Green Peperoncino to taste; Garlic 4 cloves; Extra virgin olive oil 3 ½ tbsp

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Difficulty: Easy
Prep time: 20 min
Cook time: 20 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Trattoria Vini da Gigio

Spaghetti with Monte Veronese sauce and sea bass tartare is one of those delicious Italian dishes that really gets folks in Veneto talking. Seriously, people love it. Around Venice, this isn't just any spaghetti recipe—it's something special. It is a unique combo that really shows off the region’s cool food scene. The Monte Veronese cheese used here comes from the alpine areas, and it’s got this rich, slightly nutty flavor. Coats the pasta perfectly. It feels both creamy and light. And right on top, there's a pile of sea bass tartare—super fresh and tender. And the sauce? Well, a garlic cream with a hint of chili adds a zesty kick. It's flipping the classic aglio, olio e peperoncino on its head, but, you know, still keeps those Italian roots.

For anyone who loves seeing what chefs can do when they get creative, this dish really really hits the spot. Restaurants like the historic Vini Da Gigio in Venice—super famous for mixing old-school recipes with new twists—serve this combo of Monte Veronese cheese with sea bass tartare. Which is great. You’ll notice the balance right away—the intense flavors of the aged cheese play off the delicate taste of the raw fish. Every bite's an adventure.

It’s not just about the flavor; the texture of the spaghetti with the silky sauce and the cool, moist fish on top gives you a whole mix of feels in your mouth. With quality seafood from the Adriatic and top-notch cheese from the mountains, Veneto’s got everything needed for dishes like this. Plus, people who love seafood tartare or want to try something new with pasta will find a lot to enjoy. It’s a dish that makes you appreciate how Italian food can be both super simple and seriously surprising at the same time. And you know what? Add a glass of local wine, and you’ve got a meal that's the best of Venetian cuisine. No question.

INGREDIENTS

Spaghetti 11.25 oz (320 g)

For the Monte Veronese sauce: Monte Veronese cheese 7 oz (200 g) - medium aged; Fresh liquid cream ½ cup (100 g)

For the sea bass tartare: Sea bass (sea bass) 4.25 oz (120 g) - fillets (skinless); Extra virgin olive oil to taste; Black pepper to taste; Green Peperoncino to taste

For the garlic cream: Garlic 4 cloves; Extra virgin olive oil 3 ½ tbsp (50 g)

Preparation

How to prepare Spaghetti with Monte Veronese sauce and sea bass tartare

To make the spaghetti with Monte Veronese sauce and sea bass tartare, first chop the fish filets with a knife, after removing any bones 1. Transfer the sea bass to a bowl and season with oil 2 and pepper 3. Mix and cover with plastic wrap, then leave in the refrigerator until ready to use.

Proceed to the garlic cream: peel the garlic cloves and blanch them for a few seconds 4, then place them in a bowl with ice water 5. Repeat this operation 3 times, then remove the internal sprout 6.

Transfer the cloves to a beaker, add the oil 7 and blend with an immersion blender 8 until you obtain a homogeneous consistency 9.

Pour the garlic cream into a large pan and set aside 10. Bring a pot of salted water to a boil for the pasta and in the meantime, grate the Monte Veronese 11. Cook the spaghetti al dente 12.

While the pasta is cooking, prepare the Monte Veronese sauce: pour the grated cheese into a non-stick pan 13, add the cream 14 and mix over low heat to melt it completely. Once ready, set the Monte Veronese sauce aside 15.

At this point, take the sea bass tartare, add the chili pepper 16, and mix gently. Drain the spaghetti into the pan with the garlic cream that you have heated over low heat 17 and toss them for a minute to combine them with the sauce, adding a little cooking water if necessary. You are ready to plate: spread the warm Monte Veronese sauce on the base of the plate 18 and place the nest of spaghetti on top.

With the help of 2 spoons, form quenelles 19 and place the tartare on top of the plate 20. Your spaghetti with Monte Veronese sauce and sea bass tartare is ready to be served 21!

Storage

It is recommended to consume the spaghetti with Monte Veronese sauce and sea bass tartare immediately, otherwise, the cheese sauce will tend to thicken.

Tip

Monte Veronese is a typical cheese from the northern area of the province of Verona. For this recipe, a medium aging, between 12 and 18 months, is preferable. If you can’t find it, you can use Montasio or aged Asiago.

The sea bass can be replaced with sea bream or amberjack, always to be consumed raw.

For safe consumption of raw, marinated, or semi-cooked fish

Before consuming raw, marinated, or not perfectly cooked fish, it is recommended to freeze for at least 96 hours at -0°F (-18°C) in a domestic freezer marked with 3 or more stars, as per Ministry of Health guidelines.

Trattoria Vini da Gigio

Vini da Gigio is a family-run trattoria managed by the Lazzari brothers, located in the heart of Venice. Laura and Paolo guide their customers through a wide selection of wines and typical Venetian cuisine dishes: not only great classics of tradition but also refined reinterpretations, always with special attention to raw materials and presentation. An authentic and high-level experience to enjoy inside a historic former bacaro, of which the restaurant still retains the name.

For the translation of some texts, artificial intelligence tools may have been used.