Tag: lime

White sea lasagna, parsley and lime sauce – Italian Cuisine

A recipe (to really do at home) by the starred chef who cooks fish, but outside the box

Enfant terrible of seafood, Moreno Cedroni with fish has been able to innovate and mess up every convention. As visionary as the view that can be observed in Senigallia, between the blue of the sea and the green of the Marche hills, where the chef has his gastronomic outpost.

The Madonnina del Pescatore, two Michelin stars, Anikò, the first fish delicatessen in the world, both in Senigallia, and parallel projects like those of Clandestino, Susci bar (with the Italian C) in the bay of Portonovo.

For him, fish has no boundaries, meets Japan without losing the Italian taste, becomes sea salami, or ends up in dishes such as fish "Cassoeula" with beans and sausage, fish "plin" ravioli, leek sauce and curry, spinach and sole or lasagna, such as the white seafood one with coconut and parsley sauce. But here's a less fusion version – everyone will like it.

White sea lasagna, parsley and lime sauce

Ingredients for 4 people

50 extra virgin olive oil
2 g minced garlic
300 g chopped cuttlefish
100 g peeled and chopped prawns
200 gr egg pasta
50 g raw red prawns
Chopped parsley
1 lime
Salt to taste.

Method

Fry the garlic in the extra virgin olive oil, add the chopped cuttlefish, simmer for 20 minutes, add the chopped parsley and salt. Blend half of it and add it to the rest with the peeled prawns.

Cook the pasta in salted water for 4 minutes, drain and dry it. Butter a small pan, cover with the pasta, stuff with the cuttlefish and shrimp sauce, repeat the procedure and finish with a layer of pasta. Bake for 15 minutes at about 180 ° C.

For the sauce, blanch the parsley for a minute and blend it with water, salt and drops of lime. Serve with raw red prawns seasoned with oil and salt, parsley sauce and lime zest.

Scallop, almond and lime recipe – Italian Cuisine

Ingredients

160 g baby zucchini
150 g almond milk
40 g almonds with skin
16 shelled scallops
2 sachets of saffron
1 shallot
butter
cornstarch
lime
dry white wine
shoots
salt
pepper

Duration: 45 min

Level: Easy

Dose: 4 people

To prepare the scallops, almonds and lime, mince the shallot and let it wilt half with a knob of butter. Then add the well-washed almonds and scallops; brown them for 3 minutes, seasoning with salt. Turn them over and continue cooking for another 2 minutes.
Take away from the pan the scallops, shallots and almonds; add 1 teaspoon of corn starch, blend with 80 g of wine, then add the saffron and almond milk; bring to a boil, then filter everything, obtaining a sauce. Coarsely chop the almonds.
Peel zucchini and cut them in half lengthwise; brown them with a knob of butter, the rest of the minced shallot and salt for 3 minutes; cut each half courgette into 2 lozenges.
distributed saffron sauce on the plates, lay the scallops and courgettes on top, and complete with chopped almonds, sprouts, grated lime zest and ground pepper.

Recipe Shrimp salad with macadamia nut and lime cream – Italian Cuisine

Ingredients

240 g boiled chickpeas
140 g corn seed oil
100 g macadamia nuts
12 prawn tails
2 limes
chopped parsley
soncino
salt
extra virgin olive oil

Duration: 25 min

Level: Easy

Dose: 4 people

Gather in the glass of a powerful blender 1 tablespoon of chopped parsley, macadamia nuts, 30 g of lime juice, 70 g of water and corn seed oil. Blend until smooth and thick. Season with salt at the end.
Shelled the shrimp tails, blanch them for 20 seconds in salted water. Drain and dry them lightly with kitchen paper.
distributed the cream of macadamia nuts on the plates, add a few leaves of soncino and a few tablespoons of chickpeas, seasoned with olive oil and salt, take the shrimp tails and complete with grated lime zest.

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