Heat the beans for about 8 minutes in a casserole with half the butter and a little water; then add the coffee and cook for another 2 minutes. When cooked, if necessary, blend and sieve until you obtain a smooth, even cream; then blend in the remaining butter, season with salt and pepper and keep warm in a bain-marie covered with plastic wrap.
The coffee-flavoured bean mousse
Heat the beans for about 8 minutes in a casserole with half the butter and a little water; then add the coffee and cook for another 2 minutes.
When cooked, if necessary, blend and sieve until you obtain a smooth, even cream; then blend in the remaining butter, season with salt and pepper and keep warm in a bain-marie covered with plastic wrap.
The buffalo mozzarella cream
Blend the mozzarella cubes quickly with the milk and a little salt; finally emulsify with extra virgin olive oil until you get a smooth and compact cream.
The crispy spinach
Wash and dry the spinach leaves and then quickly sauté them in the pan with extra virgin olive oil, 1/2 clove of garlic, season with salt and pepper.
Plate the cream of beans and buffalo mozzarella first, then the crispy spinach; place the seafood on top and decorate with beet sprouts, the remaining thyme, fresh oregano and coffee powder.
Some suggestions for dinner tonight: let these recipes inspire you!
1H
