Don Alfonso 1890, a two-star Michelin-rated restaurant in Sant'Agata sui Due Golfi, is a destination in and of itself. Chef Ernesto Iaccarino is the third-generation to cook at this beloved Amalfi Coast institution founded by his grandfather Alfonso. Le Peracciole is the family's organic farm from which they source most of their ingredients for the exquisite cuisine that showcases the flavors and aromas of the local territory.
Chef Ernesto Iaccarino, photo: Beatrice Pilotto
Spaghetti with garlic, oil and chili pepper, carpaccio and tuna emulsion
Ingredients
4 cups white wine
4 cups white vinegar
4 slices/3 oz. mackerel fillet
8 oz. spaghetti
garlic
extra-virgin olive oil
aromatic herbs
tuna in oil
desalted anchovies
her breadcrumbs
parsley
Boil the white wine and vinegar with a pinch of salt for 10 minutes, then let cool. Once cold, soak the mackerel fillet in the liquid. Let marinate for 15 minutes.
Fill an oven-safe casserole dish with extra-virgin olive oil forming a 1″ layer. Add aromatic herbs to taste and a clove of garlic with its peel still on.
Drain the mackerel slices from the marinade and dip them in the oil. Seal the casserole dish with aluminum foil and bake at 185°F for 10-12 minutes maximum. Drain the slices and cut them into cubes.
Blend the tuna, anchovies, breadcrumbs, and parsley to form a sauce.
Bring a large pot of water to a boil. Add salt. Cook the spaghetti until al dente and toss briefly in a pan with oil, garlic, and fresh chili pepper. Distribute the spaghetti on 4 plates and top with the mackerel cubes and the blended tuna and anchovy sauce.
Spaghetti with garlic, oil and chili pepper, carpaccio and tuna emulsion from Don Alfonso 1890, photo: Beatrice Pilotto