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    Seafood Salad on a Cream of Buffalo Mozzarella

    DIFFICULTY
    1H

    Ingredients
    • 100 g buffalo mozzarella DOP from Campania
    • 2 g milk
    • 180 g fresh spinach
    • 4 scallops
    • 4 red prawns
    • 140 g unsalted cod (part of fillet with thick flesh)
    • 12 caper flowers
    • 180 g boiled cannellini beans (90 g uncooked)
    • 50 g 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
    • Flour 00 as needed
    • Extra virgin olive oil as needed
    • Red beet shoots as needed
    • Coffee powder as needed
    Preparation
    THE COFFEE-FLAVOURED 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 film.

    Preparation

    The coffee-flavoured 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 film.

    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.

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    THE SEAFOOD SALAD
    Remove the red prawns from their shell but leave the tail; cut the cod into cubes of about 35 g 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.

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