Shrimp with Buffalo Buttermilk and Broccoli Rabe

An exquisite contemporary classic from Michelin star chef Paolo Barrale of Aria Restaurant in Naples, perfect to replicate at home for a romantic candlelight dinner: Shrimp with Buffalo Buttermilk and Broccoli Rabe.

Ingredients for 2 people

For the buffalo milk

Buffalo mozzarella: 125 g
Lemon juice: 0,75 g
Salt: to taste

For the shrimp

Nassa shrimps: 250 g
Salt: to taste
Horseradish juice: to taste

For the broccoli rabe oil

Broccoli rabe: 50 g
Olive oil: 75 g
broccoli rabe
Gamberi, latticello di bufala e friarelli


For the Mozzarella Buttermilk

Microwave the buffalo mozzarella, cut it into pieces, press with a wooden spoon, and strain through a fine sieve. Save 62.5 g of the buttermilk, season with lemon juice, and adjust with a pinch of salt if necessary.

For the Shrimp

Clean and devein the shrimp, soak in very cold water with 10% salt for one minute ( this will help to plump up the shrimp), then pat dry. Season to taste with a few drops of horseradish juice and a little salt at the moment of serving.

For the Broccoli Oil

Bring oil to 110 degrees, and whisk in a blender for about two minutes. Strain through gauze and let cool. Strain the liquid part and set the oil aside. Plate the shrimp and drizzle the split buttermilk with a few drops of oil. Top the dish with broccoli flowers and Indian mustard sprouts.

Aria Restaurant

Shrimp with Buffalo Buttermilk and Broccoli Rabe

Cucine d'Italia consiglia