You added to Cart
 
SUBTOTAL
GO TO CART

Seafood Salad on a Cream of Buffalo Mozzarella

DIFFICULTY
1H

Ingredients
  • 3.5 oz buffalo mozzarella DOP from Campania
  • 1/2 tsp milk
  • 3/4 c fresh spinach
  • 4 scallops
  • 4 red prawns
  • 5 oz unsalted cod (thick part of fillet)
  • 12 capers
  • 6.3 oz boiled cannellini beans (3.2 oz uncooked)
  • 1.8 oz coffee (espresso or moka)
  • 12 g butter
  • 1 clove of garlic
  • 3 sprigs of thyme
  • 2 sprigs of fresh oregano
  • Salt to taste
  • Pepper to taste
  • 00 flour as needed
  • extra virgin olive oil as needed
  • red beet shoots as needed
  • coffee powder as needed
Preparation
THE COFFEE-FLAVORED BEAN MOUSSE

Heat the beans for about 8 minutes in a casserole with half the butter and a little water; then add the coffee and cook for another 2 minutes. When cooked, if necessary, blend and sieve until you obtain a smooth, even cream; then blend in the remaining butter, season with salt and pepper and keep warm in a bain-marie covered with plastic wrap.

Preparation

The coffee-flavored bean mousse

Heat the beans for about 8 minutes in a casserole with half the butter and a little water; then add the coffee and cook for another 2 minutes. 
When cooked, if necessary, blend and sieve until you obtain a smooth, even cream; then blend in the remaining butter, season with salt and pepper and keep warm in a bain-marie covered with plastic wrap.

Lavazza-Magazine-InspiringCooking-Cookitright-insalataMare-01_sx
Lavazza-Magazine-InspiringCooking-Cookitright-insalataMare-02_dx

The buffalo mozzarella cream

Blend the mozzarella cubes quickly with the milk and a little salt; finally emulsify with extra virgin olive oil until you get a smooth and compact cream.


The crispy spinach

Wash and dry the spinach leaves and then quickly sauté them in the pan with extra virgin olive oil, 1/2 clove of garlic, season with salt and pepper.

Lavazza-Magazine-InspiringCooking-Cookitright-insalataMare-03
THE SEAFOOD SALAD
Remove the red prawns from their shell but leave the tail; cut the cod into cubes of about 1.2 oz and shell the scallops. Quickly sear the fish in extra virgin olive oil with the other 1/2 clove of garlic and a sprig of thyme. Season with salt and pepper.

Presentation

Plate the cream of beans and buffalo mozzarella first, then the crispy spinach; place the seafood on top and decorate with beet sprouts, the remaining thyme, fresh oregano and coffee powder.

Some suggestions for dinner tonight: let these recipes inspire you!