Mussel soup in black mozzarella milk
The mussel soup in black mozzarella milk is a dish by Chef Rosanna Marziale, which I saw last year at MasterChef and that since then I promised myself to realize well, now that I have tasted it, I wonder why I lost so much time before trying! The dish, although very unusual and refined, is really simple to make, and is of a unique goodness ... The peculiarity of this soup lies in the fact that the mussels are served in a broth made of buffalo mozzarella milk, cuttlefish ink and the water of the mussels itself, a very special mix that amazes and teases the palate at every bite ... Would you like to try?
Ingredients for 6 people:
1 kg of buffalo mozzarella DOC300 ml milk 1 bag of squid ink 1 kilo of mussels1 clove of garlic12 cherry tomatoesThyme6 slices of breadExtra Vergin Olive Oil Salt, pepper
Preparation:
Prepare the confit cherry tomatoes as described here.1kg cherry tomatoescane sugar (or white sugar)saltoreganoextra virgin olive oilFirst, wash the cherry tomatoes well, remove the base and cut them in half. Line a baking tray with parchment paper and place the cherry tomatoes with the open part upwards without overlapping them. Season the cherry tomatoes with brown sugar, then continue with salt, oregano and a generous drizzle of oil. Bake in a preheated static oven at 160 ° for about 2 hours, until the cherry tomatoes are "dried up" externally but moist. At this point, you can remove them from the oven and consume them immediately or store them and use them as a condiment for other preparations (pasta, bruschetta ...). Remove the mozzarella from the buttermilk and cut into 4 parts. Heat the milk, which must reach 85 ° (if you do not have the thermometer turn off when it starts to simmer) Pour the milk over the mozzarella and work to make it spin. Place a tightly knit strainer on a container and pour the mozzarella with their milk. Squeeze the mozzarella as much as possible to extract as much milk as possible. Add the squid ink to the milk and mix well (it will become deep gray). Clean the mussels well by removing the algae and brushing the surface. Rinse well. In a large pan, brown the clove of garlic, then add the mussels and hatch.Add the milk with the black and cook for 5 minutes. Remove the mussels and garlic from the liquid and cook for another 15 minutes.
Set aside 2-3 mussels per plate and shell the rest.
Cut triangles of bread and brown them in Extra Vergin Olive oil.
Place some mussels at the base of each dish, pour over the hot soup and complete with whole mussels, cherry tomatoes and croutons.
For the confit cherry tomatoes in a pan:
Place the sugar at the base of the pan with a little oil and place the cherry tomatoes cut in half, with the open part in direct contact with the pan. Season with salt and oregano and turn on the heat. Cook the tomatoes over medium heat for about ten minutes without touching them, then sauté them, if you can directly by moving the pan, otherwise turn them over with the help of cutlery. Let it cook over high heat for a few more minutes and then turn off the heat. Also in this case, you can taste the cherry tomatoes on the spot or use them for other preparations.
ATTENTION!The pan version is much faster, and the confit tomatoes are excellent, but they will naturally be less dry than baked ones, so you will always have a caramelized but moister product.
Notes and tipsYou can enrich the seasoning of confit tomatoes with other herbs (thyme, basil ...) and, if you like, with a clove of chopped garlic. You can keep the confit tomatoes for 3-4 days in the refrigerator or, alternatively, put them in oil (in this case I recommend baking them because they will lose more water and will therefore keep longer).
The mussel soup in black mozzarella milk is a dish by Chef Rosanna Marziale, which I saw last year at MasterChef and that since then I promised myself to realize well, now that I have tasted it, I wonder why I lost so much time before trying! The dish, although very unusual and refined, is really simple to make, and is of a unique goodness ...
The peculiarity of this soup lies in the fact that the mussels are served in a broth made of buffalo mozzarella milk, cuttlefish ink and the water of the mussels itself, a very special mix that amazes and teases the palate at every bite ... Would you like to try?
Ingredients for 6 people:
1 kg of buffalo mozzarella DOC
300 ml milk
1 bag of squid ink
1 kilo of mussels
1 clove of garlic
12 cherry tomatoes
Thyme
6 slices of bread
Extra Vergin Olive Oil
Salt, pepper
Preparation:
Prepare the confit cherry tomatoes as described here.
1kg cherry tomatoes
cane sugar (or white sugar)
salt
oregano
extra virgin olive oil
First, wash the cherry tomatoes well, remove the base and cut them in half. Line a baking tray with parchment paper and place the cherry tomatoes with the open part upwards without overlapping them. Season the cherry tomatoes with brown sugar, then continue with salt, oregano and a generous drizzle of oil. Bake in a preheated static oven at 160 ° for about 2 hours, until the cherry tomatoes are "dried up" externally but moist. At this point, you can remove them from the oven and consume them immediately or store them and use them as a condiment for other preparations (pasta, bruschetta ...). Remove the mozzarella from the buttermilk and cut into 4 parts. Heat the milk, which must reach 85 ° (if you do not have the thermometer turn off when it starts to simmer) Pour the milk over the mozzarella and work to make it spin. Place a tightly knit strainer on a container and pour the mozzarella with their milk. Squeeze the mozzarella as much as possible to extract as much milk as possible. Add the squid ink to the milk and mix well (it will become deep gray). Clean the mussels well by removing the algae and brushing the surface. Rinse well. In a large pan, brown the clove of garlic, then add the mussels and hatch.
Add the milk with the black and cook for 5 minutes. Remove the mussels and garlic from the liquid and cook for another 15 minutes.
Set aside 2-3 mussels per plate and shell the rest.
Cut triangles of bread and brown them in Extra Vergin Olive oil.
Place some mussels at the base of each dish, pour over the hot soup and complete with whole mussels, cherry tomatoes and croutons.
For the confit cherry tomatoes in a pan:
Place the sugar at the base of the pan with a little oil and place the cherry tomatoes cut in half, with the open part in direct contact with the pan. Season with salt and oregano and turn on the heat. Cook the tomatoes over medium heat for about ten minutes without touching them, then sauté them, if you can directly by moving the pan, otherwise turn them over with the help of cutlery. Let it cook over high heat for a few more minutes and then turn off the heat. Also in this case, you can taste the cherry tomatoes on the spot or use them for other preparations.
ATTENTION!
The pan version is much faster, and the confit tomatoes are excellent, but they will naturally be less dry than baked ones, so you will always have a caramelized but moister product.
Notes and tips
You can enrich the seasoning of confit tomatoes with other herbs (thyme, basil ...) and, if you like, with a clove of chopped garlic. You can keep the confit tomatoes for 3-4 days in the refrigerator or, alternatively, put them in oil (in this case I recommend baking them because they will lose more water and will therefore keep longer).
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