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)
The unmistakable perfume of truffle willingly pairs with a mineral and enveloping wine like Sul Vulcano Etna Bianco DOC, Donnafugata’s Carricante. For sparkling wine lovers, we propose Donnafugata Brut Rosé, a vintage sparkling wine produced from Pinot Nero grapes, elegant and enveloping. For the ones who prefer still Rosé Wines, we suggest Sul Vulcano Etna Rosato, a fragrant wine that stands out for its freshness and refined minerality.
