It is one of the gourmet street food dishes of its kiosk in Senigallia. The chef reveals how to prepare it and says: "When I can reopen it will be like the first day"
During the quarantine, the chef Moreno Cedroni, two Michelin stars with the restaurant The Madonnina del Pescatore in Senigallia (An), the new menu of the Clandestino, the "susci bar" in the bay of Portonovo, and is thinking about the idea of organizing a small delivery service with the dishes of Anikò, the gourmet street food kiosk in Piazza Saffi in Senigallia.
Sandwich with tuna tataki and parmesan mousse
"Tonight I prepare some sandwiches and check the status after half an hour to understand how customers who order at home could receive it – he says during the live Instagram #Dinner time on page of @LaCucinaItaliana with our director Maddalena Fossati. His idea of sandwich is something like "white tuna tataki, parmesan mousse, salad and a dressing of soy sauce, ginger and extra virgin olive oil". “I prepare the mousse with 500 g of cream and 250 g of seasoned Parmesan 24 mesi: I boil the cream, add the grated Parmesan, blend, pass through a sieve, then let it cool. I can serve it, for example as a spreadable cream or I can use it as a filling for a tortellino. For the sauce I use 30 g of lightly salted soy sauce, 20-25 g of fruity extra virgin olive oil, 10 g of grated ginger".
From cooking octopus to creamed stockfish
The fish is certainly the figure of the chef. Recommend us how cook the octopus ("To fix the skin to the tentacles, dip the octopus in boiling water two / three times, then simmer it for an hour and a half in salt-free water, then let it cool in the same water and then put it in the fridge"); gives us a delicious suggestion for an aperitif ("let's cook it stockfish in a little milk with garlic, then we whisk with extra virgin olive oil and a little cooking milk and here is a mousse to spread on the croutons "); talks about dishes like the fried scallop in cuttlefish ink tempura with clam and zucchini sauce or as the scallops with fontina fondue and white truffle; reveals that the "Susci" of the Clandestino this year will be inspired by Greek gods for a gastronomic flight from Monte Conero to Monte Olympus.
Like the first day
"April 24 will be 36 years since the inauguration of the Madonnina – Cedroni recalls – the day I can reopen I imagine it as that first dayo: I will be there, at the restaurant, waiting for the first customers. We must never forget that the guest is the center of our work. "