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.