Come on, don't make that face. I swear it was good: Carpaccio of smoked Buffalo mozzarella Dop, marinated squid, grainy mustard, Apples and avocados. How do you understand, is a light appetizer, summer, raw: presents no difficulty because it is a mere juxtaposition of flavors, but they balance well with each other: the fat in the avocado and mozzarella, with its herbaceous note, the acidity and the crunchiness of Green Apple, the salty flavor of the squid marinated in lemon and lime thyme and slight spiciness of mustard seeds. If you love the meals and non-discounted combinations, give a chance to this dish.
Ingredients for 4 people:
- 2 squid already cleaned
- 250 grams of smoked Buffalo mozzarella Dop
- 1 avocado
- 1 Green Apple
- the juice of a lime
- lemon thyme as required
- salt and pepper
- grainy mustard
- extra virgin olive oil
Wash and dry the squid, then cut into julienne, or very thin strips, and place them in a bowl. Combine the lime juice, a little oil, Salt, pepper and lemon thyme and let everything marinate covered by plastic wrap for at least 30 minutes.
Thinly slice (I recommend to use the mandolin so you get really thin slices) avocado and Green apples and drizzle with a little’ lemon juice to prevent, by oxidizing, is turning black.
Cut it with a knife sliced mozzarella.
Mix in a bowl the mustard, a little extra virgin olive oil, a pinch of salt and pepper and a few drops of lime.
Composition of the dish: lay the marinated squid on Apple slices, Garnish with a slice of avocado, arrange next carpaccio of smoked Buffalo mozzarella and season with mustard grain sauce. Bon appétit.
THE PAIRING: For its delicacy, We recommend to combine a Doc Grave Friuli – Sauvignon, aromatic white wine with notes of peach and pineapple and the balanced acidity. The wine chosen for this recipe is produced by Masottina, company of Conegliano, in the province of Treviso.