[A dish to exalt the mozzarella di bufala campana Dop, amazing raw, delicate but tasty, milky way but flavorful. The idea was born from my love for Sicilian broccoli, inseparable from raisins and pine nuts. In my opinion blend with mousse of Buffalo mozzarella and anchovy sauce gives the dish a note salina. Leeks fried, of which fell, are crispy and sweet and complete the picture. For more recipes with Buffalo mozzarella take a look at our bombardoni rigati with tomato and fried eggplant, at Buffalo mozzarella in carrozza or timbale swordfish with mozzarella and tomato.
Ingredients for 4 people:
for the mousse of Buffalo mozzarella
- 250 grams of mozzarella di bufala campana Dop with its water of Government
- salt to taste
- 2 Tablespoons extra virgin olive oil
for the cream of Sicilian broccoli
- 1 kg of Sicilian broccoli
- 15 grams pine nuts
- 30 grams raisins
- 6 tablespoons oil
- 2 anchovy fillets
- a clove of garlic
- salt and pepper
- 16 Conchiglioni stripes
for the anchovy sauce
- 6-7 anchovy fillets in oil
- 15 grams of butter
- 100 million of fresh liquid cream
- little filling liquid of the hoax
- the outer husk of a leek
- some cherry tomato confit
- oil for frying as required
- salt and pepper
Clean and wash the broccoli, divide them into florets and Blanch for 5 minutes in boiling salted water. Drain and keep aside the cooking water. Toast in pine nuts in a pan and put the raisins in warm water for 15 minutes. Put the oil in a pan, a clove of garlic and Brown it for a minute, then add the anchovy fillets, crushing them with a fork until they dissolve. Remove the garlic. Combine the toasted pine nuts and raisins well squeezed, then the broccoli. Season with salt and pepper and cook over medium heat until the broccoli becomes a cream, crushing them with a spoon and adding when needed a little’ of the cooking water aside.
For the cream of mozzarella, cut the mozzarella into cubes (keep aside a slice that will serve to garnish the conchiglioni) and put it in the blender with a little water to Government (start with 2-3 tablespoons) and a drizzle of olive oil. Blend until frothy, adding if necessary a little oil and season with salt. Store at room temperature.
Anchovy sauce put butter in a nonstick pan, melt and add the anchovy fillets crushing them gently with a fork until they dissolve. Add the cream and a drizzle of Buffalo's governing water and stir until the sauce thickens slightly. Becomes denser as it cools.
For the confit tomatoes, wash and chop the tomatoes and place them on a baking sheet lightly coated: Salt them, pepper and sprinkle with a pinch of sugar and put it in the oven at 150 degrees for about an hour and a half. We suggest that you prepare it the day before, for a matter of time.
For the crispy leeks, wash the outer green leaves of Leek, removing the ends: cut into thin strips and flour them lightly. Fry the strips of Leek in abundant boiling oil and, When they are golden and crisp, place them on a sheet of absorbent paper.
Preheat oven to 200 degrees static. Boil the conchiglioni in plenty of water, drain very al dente and brush them well with a drizzle of extra virgin olive oil. Fill each codpiece with the cream of broccoli and two cubes of mozzarella and place them in the oven for a minute: the passage in the oven only serves to heat food, the mozzarella should not cook. Spread the mozzarella cream dish, lay the conchiglioni and then drip on pasta and cream a little anchovy sauce. Garnish with crispy leeks, some tomato confit and a sprinkling of black pepper.
THE PAIRING: A Greek from Tufo Docg is what it takes with this dish. Suggest, in particular, a wine cellar Feudi di San Gregorio: the Exacerbations, White that comes from a selection of the best grapes Greco, sure to give the right fruity sensations (La pera on all), good acidity and flavor suitable for this recipe.