Tag: parsley

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.

Parsley Pesto – Recipe Parsley Pesto – Italian Cuisine

First wash the parsley, dry it and remove the thickest stalks.
Then put it in a mixer with garlic (clean and without core), anchovies and pine nuts and start blending, then also add oil and pecorino cheese and blend until obtaining a smooth cream.
Taste and adjust salt if necessary.

The parsley pesto is ready: put it in a bowl, cover and let it rest for at least 10 minutes before using it for all your preparations.

In this case I used it to season the pasta, so in the meantime cook the pasta and drain it al dente, then (raw!) Season it with the parsley pesto, adding a little cooking water if necessary, and serve .

Recipe Maltagliati with parsley in broth – Italian Cuisine

Ingredients

200 g 00 flour
2 pcs eggs
2 pcs carrots
1 pc leek
1 pc celery stalk
1 pc clove
1 pc apple
parsley
cardamom
White wine
salt
pepper

Duration: 1 h 20 min

Level: Middle

Dose: 4 people

For the recipe of maltagliati with parsley in broth, mix the flour and eggs and leave the dough to rest, covered, for 40 minutes. Peel 2-3 sprigs of parsley, keeping the stems aside, and chop the leaves. Roll out the dough, obtaining a sheet of 1 mm thick. Sprinkle half the pastry with the parsley leaves and cover with the other half. Pull the dough again until it is a couple of mm thick, then cut it into irregular lozenges.
For the broth: Bring 2 liters of water to a boil with 1 carrot, celery stalk, leek, half an apple, parsley stalks, 2 peppercorns, clove, salt and half a glass of white wine; cook for 20 minutes. Peel 1 carrot and half an apple and cut them into small pieces. Strain the broth, put it back on the heat, add the pieces of carrot and apple and cook for 2 minutes, then add the maltagliati and continue cooking
for another 2-3 minutes. Serve by adding a drizzle of oil and pepper to taste.