Red prawns, spicy 'nduja sausage and Panzanella

Panzanella with prawns, a tasty dish with enveloping flavors capable of creating a perfect harmony of taste... Few and simple ingredients for something unique. This particular Panzanella has prawn tails. Preparing the panzanella is a ritual, the recipe itself is nothing that and has no difficulty. Indeed, it lends itself very much to experimentation, since being a raw food recipe you can customize it with your favorite vegetables. Panzanella originated as a poor dish of the cuisine of Tuscany, as an alternative to throw dry bread away. The result will be an excellent fresh appetizer and you will be encouraged to always keep your leftover bread. 

A spicy, spreadable salumi is popping up on menus everywhere. Pepper The secret, they say, is all in how the chili was dosed in the preparation phase and, of course, in its quality. His majesty the chili pepper is in fact the absolute protagonist of this recipe, not surprisingly strictly Calabrian (where the chili reigns supreme) and to him we also owe the color of this sausage. However, it is good to taste it before proposing it, because a normal palate may find it too strong and the dose of spicy is always a surprise. The nduja was born as a poor food, produced with the aim of preserving and using the leftovers of pork. But then, as often happens, the notoriety has multiplied and has quickly become a product of excellence, a unique witness of the Calabrian culinary tradition.

INGREDIENTS FOR 4 PEOPLE

12 red shrimp 

1 l of water

600 ml of tomato water

400 g of almonds 

400 g of olives

300 ml of sparkling water

200 g of sugar 

100 g of apple cider vinegar

10 g of caviar 

2 red onions 

1 celery stalk 

1 cucumber

1 coppery 

1 slice of stale bread

1 untreated lemon 

cloves

anise

berries 

marjoram

extra virgin olive oil 

salt to taste

PREPARATION

Prepare a syrup by combining water, sugar, apple cider vinegar, cloves,  anise and juniper. Cut into sticks one part celery, a red onion and cucumber, and leave to marinate for about 2 days. In a glass soak

the almonds with sparkling water for 12 hours, after this time blend and put the mixture in a chiller, repeat the operation three times so as to obtain a smooth and homogeneous cream. The day before the preparation of the dish, blend a kilo of mixed tomatoes, put to strain so as to recover the water that seeps, then add the pitted olives and blend with a mixer so as to obtain a slightly liquid green sauce. Cut the remaining celery, cucumber and tomato into small and regular cubes. Drain the vegetables from the syrup and add them to the others, add the toast previously cut into cubes, then season with extra virgin olive oil, grated lemon zest and marjoram. Form cylinders with the help of a pastry cutter. Shell the shrimp and remove the inner filament, then season with oil, lemon, marjoram and salt. Place the crustaceans with the sour panzanella cylinders on the plate, then a few spots of almond cream, pour the olive soup flush and complete with some small caviar quenelle.