{"id":56482,"date":"2023-02-08T23:32:42","date_gmt":"2023-02-08T23:32:42","guid":{"rendered":"https:\/\/cucineditalia.com\/shrimp-with-buffalo-buttermilk-and-broccoli-rabe\/"},"modified":"2023-02-27T16:47:07","modified_gmt":"2023-02-27T16:47:07","slug":"shrimp-buffalo-buttermilk-broccoli-rabe","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/shrimp-buffalo-buttermilk-broccoli-rabe\/","title":{"rendered":"Shrimp with Buffalo Buttermilk and Broccoli Rabe"},"content":{"rendered":"\n

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.<\/p>\n\n\n\n

Ingredients for 2 people<\/strong><\/h2>\n\n\n\n

For the buffalo milk<\/strong><\/h3>\n\n\n
\n
Buffalo mozzarella<\/strong>: 125 g<\/div>\n
Lemon juice<\/strong>: 0,75 g<\/div>\n
Salt<\/strong>: to taste<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the shrimp<\/strong><\/h3>\n\n\n
\n
Nassa shrimps<\/strong>: 250 g<\/div>\n
Salt<\/strong>: to taste<\/div>\n
Horseradish juice<\/strong>: to taste<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the broccoli rabe oil<\/strong><\/h3>\n\n\n
\n
Broccoli rabe<\/strong>: 50 g<\/div>\n
Olive oil<\/strong>: 75 g<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n
\"broccoli
Gamberi, latticello di bufala e friarelli<\/figcaption><\/figure>\n\n\n\n

Procedure<\/strong><\/h2>\n\n\n\n

For the Mozzarella Buttermilk<\/strong><\/h3>\n\n\n\n

Microwave the buffalo mozzarella<\/a>, 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.<\/p>\n\n\n\n

For the Shrimp<\/strong><\/h3>\n\n\n\n

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.<\/p>\n\n\n\n

For the Broccoli Oil<\/strong><\/h3>\n\n\n\n

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.<\/p>\n\n\n\n

Aria Restaurant<\/a><\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":4,"featured_media":55685,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15659],"tags":[18475,18456,20950,17699],"class_list":{"0":"post-56482","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-michelin-recipes","8":"tag-fishrecipe","9":"tag-italianrestaurant-en-2","10":"tag-restaurantnapoli","11":"tag-sanvalentine"},"acf":[],"_links":{"self":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/56482","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/comments?post=56482"}],"version-history":[{"count":0,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/56482\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media\/55685"}],"wp:attachment":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media?parent=56482"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/categories?post=56482"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/tags?post=56482"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}