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Layered mozzarella, Mango, currant shrimp and peas

Millefeuille of buffalo mozzarella with mango, currant shrimp and peas. Is’ a dish made of combinations of taste and color. It's part of my spring-summer collection, or little desire of cooked and passion fruit matching, vegetables and fish. I created it as a simple, lightweight Starter, Maybe for dinner at sea: Mille-Feuille of cream of peas, Mango, mozzarella di bufala Dop and carpaccio of raw shrimp marinated in red currant. The pea soup is sweet, the mango is fresh and tastes spicy, the mozzarella is soft and greasy and salty and sour shrimp, Thanks to marinated in red fruits. Black Sesame has no why, but I loved the effect on dish. Have a good day!

Ingredients for 4 people:

  • a mango
  • 12 fresh shrimp
  • 250 grams of mozzarella di bufala Dop
  • 200 grams of fresh peas
  • medium onion
  • a strip from half a centimetre of ginger
  • 200 grams of currants or fresh raspberries
  • extra virgin olive oil as required
  • salt and pepper
  • black sesame seeds lightly toasted as required
  • lemon thyme as required

Finely chop the spring onion and ginger, Brown them in a pan with 2 tablespoons oil and, Once wilted, Add the peas. Add half a cup of water, Add salt and cook for 10 minutes, so that the peas become tender but remains bright green. Adjust the salt if necessary and processing them with the mixer combining flush with a little oil and pass the puree through a sieve or chinoise, in order to obtain a smooth cream and smooth. Set aside.

Clean the prawns, clip on the back to remove the intestines and continue the incision so you can flatten. Put the prawns between two sheets of parchment paper and beat them with a light hand with a meat Pounder, so you get a carpaccio.

Wash the currants (or raspberries), processing them with a few drops of lemon juice and pass the puree through a sieve to get a thick and homogeneous, Seedless. Marinate the prawns in currant cream (keeping aside 2 tablespoons for garnish), a little oil, a few drops of lemon juice, a few leaves of lemon thyme and a pinch of salt. Cover with plastic wrap and let stand at least 15 minutes.

Thinly slice mozzarella. Wash, Peel and thinly slice the mango, I would recommend that you use the mandolin.

Composition of the dish: put on the bottom of the pot a spoonful of peas. Lay a slice of mozzarella, then a pickled shrimp, two slices of mango. Then drive another two layers again with mozzarella, shrimp and mango. Garnish with a few drops of extra virgin olive oil and a currant puree and the top of the puff pastry with a little lemon thyme. Sprinkle with black sesame seeds lightly toasted and serve.

THE PAIRING: We remain in Campania to find the wine that suits our in this combination. Is’ produced by the company Masseria Felicia, to Sessa Aurunca, in the province of Caserta. This white, that is calledAnthologia, you got 100% Falanghina grape and is vinified in steel. The nose gives off intense aromas of citrus and pineapple, with vegetal notes; the palate is pleasantly mineral, soft and persistent, with a slightly bitterish.

 

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2 comments

Francesca P. June 26, 2014 at 16:19

Here's, This is a recipe very “by me”… colors, bed of velvety, fantasy… 🙂

Reply
Sicilians creative in the kitchen June 26, 2014 at 16:21

The more we talk about it more it seems to me that you and I are a lot alike, da tanti punti di vista 🙂

Reply

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