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
For the shrimp
For the broccoli rabe oil
Procedure
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.