Pierantonio Musso

THE CHALLENGE: Cooking white sea lasagna, parsley sauce and grated lime.

Pierantonio focuses on commercial, corporate and insolvency law. He’s an expert in restructuring, reorganization and turnaround matters including restructuring of capital structures, reorganization plans, composition with creditors, distressed M&A, DIP finance and illiquid assets trading. He’s currently working at Lombardi Molinari Segni. He has been a member of the Milan bar since 2006.

Make a soffritto with 50 grams of extra virgin olive oil and 20 grams of grated garlic. Add 300 grams of grated cuttlefish and boil for about 20 minutes. Add grated parsley and salt to taste. Whisk half and add to the rest, together with 100 grams of grated and shelled prawns. Next, cook 200 grams of egg pasta in salted water for 4 minutes and briefly cool it down in water and ice and then drain. Grease a small plate, place a layer of pasta and fill with cuttlefish and prawns sauce, place another layer of pasta and add the fish sauce. To finish, add a last layer of pasta. Place it in the oven and bake for 15 minutes at 180 degrees. For the salsa, boil the parsley for a minute and briefly cool it down. Whisk it with water, salt and some drops of lime. Cut and season 50 grams of uncooked red prawns with oil and salt, and place them on the top of the hot lasagna. Put the parsley sauce, on the sides with grated lime. Finally garnish with cuttlefish ink.

Published in the hard-copy of Work Style Magazine, Fall 2014