Tag: sauce

Pasta with squid sauce – Italian Cuisine

First clean the squid (remove the beak, eyes and entrails and peel them: here you will find the complete guide), then cut them into pieces.

Brown a clove of garlic in a non-stick pan, then remove the garlic, add the squid, brown them quickly, then blend with the wine.
Once the wine has evaporated, add the passata, salt and cook for about ten minutes.

in the meantime cook the pasta in abundant salted water, drain it al dente and add it to the sauce, together with a lot of chopped fresh basil (if necessary, add a little cooking water from the pasta) and mix well.

The pasta with squid sauce is ready: serve it immediately.

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Carpaccio and spicy peach sauce recipe – Italian Cuisine

Ingredients

500 g Beef carpaccio
150 g Mixed salad
2 pcs Yellow peaches
Fresh ginger
Aromatic herbs (mint, dill, chives, basil, fennel)
Fresh spring onion
pepper
Extra virgin olive oil
salt

Duration: 20 min

Level: Easy

Dose: 6 people

Cut the peaches into cubes, even without peeling them, season them with a tablespoon of oil, a teaspoon of grated ginger, a tablespoon of lemon juice, a few drops of Tabasco and leave to macerate for 10 '.

Blend half with 50 g of water, 3 tablespoons of oil and salt to obtain a spicy sauce.

Arrange the carpaccio on the plates; put the salad and chopped aromatic herbs in the center.

Season with the spicy peach sauce, add the remaining peach cubes, complete with a drizzle of oil and ground pepper and garnish with fresh onion rings.

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.