Buffalo Patty and marinated shrimp

The appetizer of today, takes inspiration from the photo of a dish served in a famous Caprese restaurant to an equally famous Italian foodblogger that my wife follows on social. Given the original photo, sent me a little subliminal message with written "to try"… Obviously I did not have that photo, neither recipe nor ingredients but, armatomi of fantasy, I immediately went to buy the necessary to play the dish and I invented this recipe. The only variation, dictated more by improvisation than by the availability of food, was the choice of shrimp. The restaurant serves the red shrimp I, not having ordered this specific shrimp to my fishmonger but having passed the flight, I took of the white shrimp. I hope that the chef and the blogger do not want me for the free interpretation of this dish… let's see how to proceed then.


Ingredients for 4 people:

1 buffalo mozzarella Bell from 500 grams
250 grams of fresh shrimp
1 apple Granny Smith
1 files
1 cm fresh ginger
2 teaspoons of E.V.O. oil
Pepper to taste
Australian Salt Murray River TEC-AL to taste
4 sprigs of fresh oregano

 

Procedure:
 
We start by cleaning the prawns then priviamoli of heads and shells, remove the gut and put them in a bowl. Remember to keep some head aside for the final decoration. In Another bowl we put the oil, the juice and the grated peel of the lime, the Australian salt Murray River TEC-AL, the grated ginger and the pepper and emulsify with a whip then pour the marinade on the shrimps, Copriamoli with some film and Let's get them to rest for at least an hour in the fridge. After the time of marinating, we can start to prepare the last ingredients that will allow us to compose the dish. Cut the mozzarella in slices rather thick and, with the help of a coppapasta, we get eight discs. We take the apple, Laviamola carefully and cut the top about an inch under the stalk. With the help of a mandolin, we get some very thin slices that we will need to complete the dish. We're ready to compose our patty.
 
Tips for mise en place:

Place the first disc of mozzarella in the center of the dish and riempiamone the surface of shrimp, bagniamoli with a couple of spoons of marinade then posizioniamoci over the second disc. On top we lay two teaspoons of shrimp trying to develop the dish in height. We conclude the patty with a little marinade and some oregano leaves. We take the slices of Apple and put three on one side of the patty making a slight pressure in order to make them stick to the same. A fourth slice of Apple will lie on the plate in front of the patty. We take the heads that we had put aside and complete the decoration of the dish by placing them next to the fourth slice of Apple. A minced fresh pepper, a round of oil, some leaves of fresh oregano on the plate and a few grains of Australian salt Murray River TEC-AL will complete the mise en place.

Enjoy your meal!!!!!





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