CAPRESE GOURMET da Ristorante Stellato ⭐⭐⭐ Ricetta di Chef Max Mariola

Questa Insalata Caprese Gourmet con mazzancolle è davvero da Ristorante Stellato. Chi l’ha detto che un piatto classico non può essere rivisitato con un tocco di eleganza e creatività?
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Qui si tratta di Caprese, ma non una Insalata Caprese qualsiasi: parliamo di una Caprese Gourmet, un’insalata che trasforma i sapori tradizionali italiani in un’esplosione di gusto.
#caprese #insalata #gourmet

In questo video condivido ancora una volta con te la mia passione per il mangiar bene e per coccolarsi in cucina, esplorando varianti sfiziose dell’insalata Caprese che potrai preparare anche a casa.

Partiamo dalla base impeccabile: pomodori freschissimi e mozzarella di alta qualità. Ma va benissimo anche la mozzarella che ti è avanzata in frigo da qualche giorno. Il basilico, cuore pulsante della cucina italiana, conferisce un profumo irresistibile. Ma il tocco di classe? Le mazzancolle, che trasformano questa Caprese in un piatto stellato.

In questa ricetta, mi immergo nelle tradizioni della cucina italiana, portando alla luce il meglio dei prodotti freschi di stagione. La Caprese diventa così una sinfonia di sapori, un’ode alla tradizione culinaria italiana, con un tocco di innovazione che la rende unica.

Da chef romano, amo reinterpretare i classici e regalare esperienze gastronomiche indimenticabili. Questa Insalata Caprese Stellata è la dimostrazione di come la semplicità possa diventare straordinaria quando si utilizzano ingredienti di prima qualità e si segue la tradizione culinaria italiana.

Seguimi in questa avventura gastronomica, es esplora con me questa insalata Caprese sfiziosa. Riscopriamo il piacere di cucinare e di deliziare il palato con sapori unici che ti faranno sentire come in un ristorante 3 stelle Michelin, direttamente nella tua cucina.
Preparati a innamorarti di una Caprese come mai prima d’ora! 😉

🔥 PREPARAZIONE:
00:00 CAPRESE GOURMET
00:20 INGREDIENTI
00:45 TARTARE DI MAZZANCOLLE
02:17 MARINATURA SOTTOVUOTO
05:35 CREMA DI MOZZARELLA
06:06 CROSTINI DI PANE
08:14 PASSATA DI POMODORO
09:29 IMPIATTAMENTO
10:52 FACCIAMO UN BRINDISI
11:11 MOMENTO ASSAGGIO

🍝 INGREDIENTI:
Pane
Passata di pomodoro
Panna
Mozzarella
Mazzancolle
Cipollotto
Limone
Aglio
Basilico
Origano
Sale
Pepe
Olio e.v.o. di http://www.frantoiofranci.it

RINGRAZIAMENTI SPECIALI 🙏

La marinatura delle mazzancolle l’ho fatta utilizzando uno strumento per il sottovuoto pazzesco che si chiama B!POD e sarà il vostro nuovo alleato in cucina!
Sito web: https://bipod.it/
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#bipod #adv #becausefoodmatters

OLIO E.V.O di Frantoio FRANCI (Toscana)
Sito web: http://www.frantoiofranci.it
Facebook e Instagram @frantoiofranci

👨‍🍳 PER QUESTA RICETTA TI POTREBBE SERVIRE
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📚 Adori i libri di ricette? Ecco i libri di Max!
📕 The Sound of Love: https://maxmariola.com/prenota-ora-il-libro-max-mariola/
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What is Caprese if there is no tomato? It even rhymes! This here is a tomato puree, but a good one! The one you buy. What should I tell you? I’m married, you know. But you who are free, at least the

Free ones, will make a splash with this! I’ll make you enjoy! Today I’m making a good, good, good recipe! I’ll make you a Caprese with raw prawns. You are curious? And now I’ll tell you all the ingredients! Bread, tomato puree, good oregano, cream, mozzarella, prawns, spring onion, lemon,

Garlic and basil. So today we will have fun using this new kitchen tool that has a vacuum device. It’s the B!POD. Do you know it? I didn’t even know it until today. Now let’s find out together what it is. We clean the prawns. We also have to remove his intestines, so

First we remove the carapace, the entire shell. Shellfish do not need to be killed, they have no anisakis problems. Let’s cut here on the back and remove the intestine. Especially in prawns, which is not a crustacean found

Very deep, if you chew this – do you see it? – it feels like eating clams that contain sand. Well, it’s the same thing. So take it off. You can use the heads and shells very well to make a very good cooking base, like the one we like. Okay? The bigger the prawn,

The bigger the intestine will be, right? So take it off because, guys, it’s a matter of class and elegance, right? Without the intestines you’ll be cooler, right? There’s no need for me to tell you. Let’s now prepare the tartare. Cut it very small. I’m using a plastic cutting board.

Why? Because this way I don’t permeate the wood with the taste of fish. Because then it’s always more complicated to remove it from wood, right? If you then cut the meat, it bothers you a little, doesn’t it? So now let’s do some tartare. I make it really thin, very thin. So, there you

Have it. Pretty! It doesn’t have to be too coarse, it has to be thin enough. At least I prefer it that way. Then – hey! – do as you like in your home. For me, that might be fine. Now let’s use the

Spring onion. You will say to me: “Are you maybe crazy? Should I invite someone for the first time and make them eat onion?” He won’t eat it, he’ll just smell it. Listen to me! Look what we do.

Eliminate the first “blouse”, so everything is clean and perfect. And you cut it like this, into little pieces like this. Because it only has to give the aroma, we don’t leave the spring onion. Now I really want to challenge everyone: I even want to add a clove of garlic! Always whole, it

Just has to leave the scent. Well, here it is. And now let’s start marinating. We will marinate it in a vacuum. But did you know that sous vide marinating gives you huge advantages. The perfumes and

Aromas immediately penetrate inside the product you want to marinate because, in the absence of air, this process is easier. Will it be true? And now let’s try, what do I know? Now we’ll see! I normally did it with the bags we have in restaurants, so using the machine which costs €3000 and using

The plastic bags. But you always tell me that we have to be sustainable, we have to be sustainable… This is the right way! If this really works, we will save at least 5 kg of non-recyclable plastic each. Because all those bags you see, in the end, those there,

Cannot be recycled. Here it is! Look at the color of this oil, it’s crazy. It doesn’t cover the flavor of the fish at all. I tasted it when I once made Giorgio a tartare with soy sauce and this oil

And it was perfect. A little salt… a pinch of black pepper… Shall we add something that degreases? Look at the beautiful green color of this lemon! Only the green or yellow part, not the white. OK? Like that! Season well, mix everything well. Zac! Zac! Zac! Zac! Guys, this already looks good to me!

I put the spring onion like this and the garlic like this, whole. Okay? So we will only have the scent, no one can complain: Oh Mamma mia, the garlic comes back to me! I can’t go to work!” You can do whatever you want! You can even smooch! Let’s close…

Look how well it’s made! Look how well the lid is made, with a nice gasket. And then it has this valve. Look here, the valve is now loose, it moves. See? Ta! Ta! Ta! Ta! In fact, it even rises.

Look, see? Now let’s try, okay? This part with the hole should be placed here, on the valve. Button, look at that… You can’t be wrong. Look how it does, look, look at this. Look at the valve… See the valve?

Now it’s hard, it had a sucker effect. And this is hermetically sealed. Hey, now in addition to marinating it, you can also keep it for longer. At least double the time of normal preservation, thanks to the vacuum and the absence of air. Now we need to do the rest while

This marinates. I’ll show you what we do. I have a mozzarella that was about to say “Bye bye!”. I cut it into pieces… I’ll take some basil, here you go. A little fresh cream… I infuse the basil… It’s like when you make custard, you add the vanilla pod or the

Lemon or orange peel. In this case add basil. This sauce and mozzarella will have a nice aroma. In this other pan… Imagine: the shrimp is soft, the sauce is a sauce, so you want something – CRUNCH! CRUNCH! to chew? Are you not toothless? Now I’ll show you how it’s done. A drop

Of oil… a clove of garlic that we crush… And we perfume that oil! Now let’s have fun with the bread though, okay? So, this is already crunchy. However, if we made it even crunchier, wouldn’t it be better? Cut it into cubes… Here you go! So just imagine when you make

Caprese with bread, mozzarella, tomato and basil. But what did we put in there? Plus we put in, guys, the prawns. Because we invited someone special, someone we liked so much and wanted to excite, we wanted to amaze.

Come after me and amaze everyone! I remove the basil… And add the same quantity of fiordilatte to the fresh cream. Turn off, stop! Now it settles down. I put the basil back, so it smells better. Bread!

Nothing to do with those croutons they sell already made, with that bad oil. This is a show! Have you seen? There are the “Mediterranean Crostini”… Lucky you! But when will they ever see real basil, real garlic… Go! Tié!

Let’s remove the basil! And now let’s blend… What’s the secret to making it come out well? 50 grams of cream, 50 grams of mozzarella. Or 100 grams of cream, 100 grams of mozzarella. Easy! Easy! Easy! And don’t heat the cream too much, so it doesn’t boil.

Let it cool a little and put the mozzarella inside, as I showed you. Do you see? Let’s taste a little… It’s good too! That mozzarella was about to die… Now… What Caprese is it

If the tomato isn’t there? It even rhymes! This here is a tomato puree, but a good one. The one you buy, because it’s no longer time for tomatoes. Unless you use Piennolo tomatoes, these ones here, and

Make a sauce. Or buy a nice tomato puree, the good one, and use that. Oil, a little… Ok? Salt… Oregano, dry. But look, I leafed through this one on my own. A grating of pepper… a good mix and… Always taste! This is also good on pizza! Good!

Shall we try these prawns? How did they come? To open I do this… Did you hear? How cool, guys! It’s cool! Now it opens immediately, see how it does? It’s all there! It’s all there! Wait a bit, let me taste it, I’m curious. Wait…

Damn! Damn it feels more! Come on, let’s do this job! Have you ever seen me use this one? I use it today! Back then, my teacher Fulvio Pierangelini got very angry when people said “coppapasta”. No! It’s a “pasta cutter”. It is true! Now I leave

Both the garlic and the onion, as they have done their job, right? Oooh! You’re always the same, Max! Always do damage. Here it is. We make real videos, even with errors. Because some cream has flowed in here. Look at her, she’s here. And the tomato, at this point… Imagine…

This mozzarella sauce – right? – which is creamy, rather oily. Something is needed – Ta! Ta! that breaks, right? Do we just make little hearts? Huh? We make this bread crumble – look – like this. Hey, please, before inviting him

Or her, choose carefully who you have to invite. Huh? You make a great impression here, eh! Basil… Wait, shouldn’t we add a drop of oil? What do we do, let them watch us? After all this work, do we get looked at?

And this is my prawn Caprese. But let’s not drink anything? Wait! A sparkling wine is always good for us! And now let’s taste it! And let’s also put some dried oregano around here. Look how beautiful! Look at the little dish I made for you! Huh? I can’t ruin this dish, otherwise Camera Woman

Says to me, “Hey! You ruined the dish!” I do it inside the spoon… Tartare… Zaczac! Good! Mozzarella… Oh! Oh! Tomato sauce… And breadcrumbs, yes! Yeah! Go! Guys, what should I tell you? I’m married, you know. But you, who are

Free, at least the free ones, will make sparks with this! Daje! Alla vostra! Good luck.