Recipe by Francesco Apreda: Variegated Caprese salad with pink shrimp.
RECIPE
Ingredients for 4
For the San Marzano tomato pulp
- 600g San Marzano tomatoes
- 4g white wine vinegar
- 4g sugar
- 4g salt
Procedure
Blend the seeded tomatoes with the salt, sugar, and vinegar. Once you have a smooth pulp, drain it in the fridge in a linen cloth for at least 12 hours. Then season with a drizzle of extra-virgin olive oil and salt to taste. The tomato water will be used to prepare the pink shrimp sauce.
For the pulp, sauce and pink shrimp powder
- 800g pink shrimp
- 6g sea lettuce
- 2g kombu seaweed
- 10g fresh shiitake mushrooms
- 100g tomato water
- 25g buffalo milk
- 50g fior di latte cheese
Procedure
Shell the shrimp and set the meat aside in the refrigerator. Toast the heads in the oven at 180°C until lightly browned and place them in a pan with the sea lettuce, previously washed under running water, the shitake mushrooms cut into strips, the kombu seaweed, the tomato water, and the buffalo milk. Cover with water and ice and bring to about 90°C and simmer for about an hour.Pass everything through a fine sieve and reduce by at least half, then add the fior di latte cheese and blend. Pass through a fine sieve again and set aside.
Separately, toast the shrimp tails at 140°C until dry and crispy, then blend to obtain a shrimp powder.
For theVariegated Cherry Tomato Salad
- 300g datterini tomatoes of different colors
- 1 fresh spring onion
- 1 kiwi
- 2g fresh chili pepper
- 40g papaya
- 1g capers
- Coriander seeds and dried oregano to taste
- 1 lime
Procedure
Wash and slice the cherry tomatoes just before serving, then add the chopped spring onion, finely chopped kiwi and papaya, chopped fresh chili pepper, finely chopped capers, crushed coriander seeds and dried oregano, extra-virgin olive oil, salt and a dash of lime juice.
For thebuffalo mozzarella 38°
- 120g buffalo mozzarella 600g
Procedure
Bring the mozzarella to 38°C in its whey using a Roner, a process that takes at least 20 minutes for 120g mozzarella.
Dish composition
- Basil leaves
- Edible flowers
- Shiokoji
- Salt crystals
- Cubeb pepper
Procedure
Season the pink shrimp pulp with a dash of shiokoji, lime zest, extra-virgin olive oil, and salt crystals. Place them in a shallow dish and sprinkle with shrimp powder. Cut the warm mozzarella in half and season the cut side with San Marzano tomato pulp and mixed cherry tomato salad. Place the mozzarella in the center of the plate and garnish with basil leaves and edible flower petals. Finish with the warm shrimp sauce, blended with an immersion blender to create a foamy effect, and complete with a sprinkling of cubeb pepper.
