For each person: 3 fresh shrimp, 2 Piccadilly tomatoes, 5 date cherry tomatoes, prickly lettuce leaves, 1 small, very fresh zucchini, 1 small cucumber, 1 basil leaf, Moletto Integrale extra-virgin olive oil, Moletto balsamic vinegar, salt.
To prepare: Prepare the vegetables separately as follows: Blanch the Piccadilly tomatoes in boiling water for 20 seconds, then peel and dice them and dress with salt and extra-virgin olive oil.
Cut the cherry tomatoes into 4 wedges and dress with salt and extra-virgin olive oil.
Slice the zucchini into matchsticks and dress with salt and extra-virgin olive oil; follow the same procedure for the cucumber.
Finely shred the prickly lettuce and dress with salt, extra-virgin olive oil and balsamic vinegar.
Blanch the shrimp in boiling water and immediately prepare the glasses.
In the bottom of each glass, spoon in some of the Piccadilly and cherry tomatoes and some fresh basil, followed by the cucumber and zucchini. Add the still-hot shrimp, drizzle with extra-virgin olive oil and top with more Piccadilly and cherry tomatoes and fresh basil, cucumber, zucchini and, finally, the shredded prickly lettuce.
Recommended wines:
Chardonnay Doc Lison-Pramaggiore
Lison Classico Docg Lison
Pinot Grigio Doc Piave