Tag: sauce

White sea lasagna, parsley and lime sauce – Italian Cuisine

White sea lasagna, parsley and lime sauce


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.

Recipe Arancini of rice with meat sauce – Italian Cuisine

Recipe Arancini of rice with meat sauce


  • 500 g rice
  • 150 g shelled peas
  • 100 g chicken giblets
  • 100 g minced veal pulp
  • 70 g butter
  • 2 eggs
  • 1 onion
  • bread crumbs
  • cheese
  • parsley
  • basil
  • saffron powder
  • flour
  • tomato concentrate
  • peanut oil
  • extra virgin olive oil
  • salt
  • pepper

To prepare rice arancini with meat sauce, clean the chicken giblets and cut into small pieces. Brown them together with the veal pulp and the peas in a pan with 3 tablespoons of extra virgin olive oil, a knob of butter and the sliced ​​onion.
Add after 5 minutes 1 tablespoon of tomato paste diluted in 400 g of water and seasoned with chopped parsley and basil. Salt, pepper and cook for about 1 hour, until the ragù has dried.
Bake the rice in 1 liter of boiling salted water, until it has completely dried (it will take about 10 minutes). Turn off and season with 50 g of butter, 1 sachet of saffron and 3 tablespoons of grated caciocavallo.
formed arancini with rice, lukewarm, (usually have a pear shape) and fill them with 1 spoonful of ragù; close them and pass them in the flour.
Intingeteli in 2 beaten eggs, then pass them in the breadcrumbs.
Fry arancini in plenty of hot peanut oil, for about 5 minutes, until golden brown. Drain them on kitchen paper.

Tuna sauce recipe in Prague ham double sandwich – Italian Cuisine

Tuna sauce recipe in Prague ham double sandwich


  • 300 g Prague ham
  • 200 g pancarré (12-15 cm side)
  • 150 g auburn tomatoes
  • 120 g pitted green olives
  • 50 g rocket
  • 4 boiled eggs
  • 210 g seed oil
  • 40 g tuna in oil
  • 4 anchovies in oil
  • 1 egg
  • lemon
  • parsley
  • desalted capers
  • creamy mustard

Prepare a mayonnaise by mixing the egg, the seed oil, 1 tablespoon of mustard, salt and the juice of 1/2 lemon in the mixer. Operate the classic blade keeping the arm still until the mixture starts to mount on the sides; at this point move the arm up and down to incorporate air and make the mayonnaise fit.
United then the drained tuna, 2 tablespoons of capers, anchovies, a sprig of parsley and continue to blend. Leave to rest in the fridge for 1 hour.
Chop the olives. Thinly slice the tomatoes, stripped of their seeds. Chop the rocket roughly. Chop or slice the hard-boiled eggs.
Roll out on a slice of sandwich bread a little rocket leaves, a layer of tomato slices and Prague ham, tuna sauce and rocket again; cover with a slice of sandwich bread and stuff as before, adding 2 half-boiled eggs.
you can prepare the sandwiches a couple of hours before eating and keep them in the fridge, covered with a slightly damp cloth.

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