Nudo e Crudo with Tomato Essence
in Lettuce Leaves and Whole Wheat Bread Sauce
Ingredients
Nudo & Crudo 2 packs
Ripe red tomato 2 pcs
Whole wheat bread 100 g
Romaine lettuce 2 leaves
EVO oil q.b.
Salt and chili pepper q.b.
Tabasco q.b.
Method
Cut the red tomatoes into cubes and place the pulp in a sieve, letting the clear liquid drain for about 1 hour without touching it. Collect the tomato water and season with a few drops of Tabasco and salt.
Cut the whole wheat bread into small cubes and toast in the oven at 180°C for a few minutes.
Open the packet of Nudo e Crudo (thawed in cold water), drain it, and finely chop it with a knife. Season the tartare with the spicy tomato water, adding some olive oil.
Cut the lettuce with a small round pastry cutter and fill the small leaves with the tomato essence tartare.
In a jug, place the toasted bread, cover with boiling water, salt, chili pepper, and blend to create a smooth and even sauce.
Plating — In a deep plate, pour the warm bread sauce, arrange three lettuce and shrimp ravioli. Decorate with a few drops of olive oil and the natural tomato interior.