Tommaso Sanguedolce's recipe from Gli Uffici brings out the best in shrimp by using it in all its parts while celebrating some of the best produce of the summer that is coming to an end.

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Ingredients for 4 people

16 Villasimius shrimps
400g cherry tomatoes colored mix (Pula)
3 petals of red onion cooked in sour sauce
1 cucumber
1 ball of black summer truffle
12 balls of spherified burrata cheese
1 slice of stale whole wheat bread cut 0.4mm thick

Wash the cherry tomatoes, blanch them for a few seconds and then cool them in water and ice so the skin can be removed. Cut the large cherry tomatoes into rounds, the medium ones in half, and leave the small ones whole. Season them with oil, salt, pepper, orange zest and basil leaves to your taste.

Wash the cucumbers, cut them into rounds 0.3 mm thick and cup the middle part with the help of a pasta cup cutter. Perform the same procedure with the bread: cup the slice and let the rounds made dry in the oven. Cut the red onion petals previously cooked in sour into small logs.

Clean shrimp, remove guts, season with oil salt and pepper. Keep the heads aside.

For the celery and white melon acquasale:

300g melon
2 celery ribs
1 shallot
Rice vinegar to taste
Jerez vinegar to taste
Tabasco 5 drops
Worchestershire 10 drops
Salt and pepper to taste
Xanthan 0.3%

Procedure

Peel and clean celery and melon, juice it all, season by adding all ingredients and adjust for flavor and acidity. Texturize with xanthan and let decant overnight in the refrigerator.

For the tomato acquasale jelly:

300g auburn tomatoes
50g red bell bell pepper
30g cucumber
½ shallot
3 basil leaves
White wine vinegar to taste
Jerez vinegar to taste
Salt and pepper to taste
4 sheets of gelatin sheets on 400ml aquasale

Procedure

Cut all the vegetables into pieces, add the remaining ingredients and leave to marinate in a bowl for 30 minutes. After that, blend everything coarsely with a blender and with the help of an étamine let the liquid decant. Hydrate the gelatin and let it melt at 45° in the tomato consommé. Allow the mixture to set in the refrigerator. Once congealed, chop with a knife and store in the refrigerator.

For the shrimp head dressing:

Shrimp heads
1 lime
Oil to taste
Sriracha hot 5 drops

Procedure

Empty the shrimp heads into a saucepan and bring them to 60°. Let them cool, add lemon juice, the drops of siracha, oil, salt and pepper to taste. Store in the refrigerator.