A delicious fresh dish that is ideal for summer, best enjoyed with wines like a Vermentino or Vernaccia di San Gimignano. Here is the recipe of the month proposed by Executive Chef Mario Cimino of Dama Dama Restaurant in Porto Ercole, southern Tuscany.
INGREDIENTS FOR 4 PEOPLE:
- Carrots 8 pcs
- Celery 2 sticks
- Cucumbers 2 pcs
- Radishes 3 pcs
- Pink Shrimps 12 pcs
- Ginger as needed
- Lemon 1 pc
Centrifuge the carrots and add ½ squeezed lemon.
Use a vegetable peeler to make petals out of cucumbers and celery, and dip them in water and ice so that they become crisp and curled.
Cut thin slices of radish, peel the shrimps and cut them vertically in half.
Emulsify extra virgin olive oil, lemon and grated ginger, season the shrimps leaving them in the infusion for about 30 minutes.
In a soup plate, pour the centrifuged carrots, drain and dry the vegetable petals and place them “randomly” on the plate, place the shrimps by trying to roll slightly in the soup, and finish with the radishes and a trickle of extra virgin olive oil.