Recipe by Angelo Sabatelli: Acquasale with purple shrimp
Ingredients for 4 people
- 12 pcs of Purple shrimp
- 150 g of Stale bread, cubed
- 30 g of Cucumber, diced
- 30 g of Red onion (thinly sliced and soaked in water)
- 80 g of Tomato, seeds removed and cubed
- 1 g of Oregano
- 50 ml of Extra virgin olive oil
- 4 Basil leaves, chopped
- 10 ml of Vinegar
- Salt to taste
- 80 g of Roasted tomato sauce
- 60 g of Cucumber gel
- 20 ml of Black oil
- 12 ml of Powdered oil
- 12 Small basil leaves
Method
In a bowl, combine the bread, cucumber, red onion, tomato, oregano, basil, and dress with oil, salt, and vinegar (it should be very subtle), mix well and form 12 meatballs, refrigerate.
Clean the shrimp, remove the gut, and refrigerate.
Plate Composition
On the base of four plates, place the roasted tomato sauce, dot with cucumber gel, add a little black oil, and place three meatballs per serving, place a shrimp on each meatball and garnish with basil leaves and powdered oil.
Chef's photo by Marco Varoli
