Salad of tomatoes and Fano prawns with potato sauce and black truffle
- 1 hour 40 minutes
- (4 serves)
- 2 slices white, salt-free bread from Chiaserna in the Marches
- 8 red tomatoes
- 8 basil leaves
- 1 clove garlic with spike removed
- 1 dl extra virgin olive oil of Cartoceto
- 1 sprig lemon thyme
- 1 black truffle
- 1 boiled, peeled potato
- 8 fresh spinach leaves
- 1 dl broth of crustaceans (made with the heads of the prawns)
- 4 Fano prawns (about 150 g each)
- salt and pepper.
Chop the garlic and stew it in a pan in the extra virgin olive oil. Add the red tomatoes cut in cubes, the basil cut in julienne, the bread soaked in water and squeezed to remove excess moisture, salt and pepper. Keep warm. Shell the prawns, extract the pulp and brown it for 30 seconds on both sides in a hot, non-stick pan with the olive oil and thyme leaves. Keep warm. Boil the heads and tails for 3 minutes. Blend the broth obtained from the heads and tails with the boiled potato, the spinach leaves, a little oil, salt and pepper.
Preparation of the dish
Pour the sauce onto a heated dish and arrange the tomato mixture in a circle atop the sauce. Place the prawn pulp atop the salad, garnish with the heads and tails of the prawns. Top with a sprig of thyme and the julienne of black truffle.
Recipe from Chef Lucio Pompili – Ristorante Symposium – Cartoceto (Pesaro)