Salad of tomatoes and Fano prawns with potato sauce and black truffle - Donnafugata

Ingredients

• 2 slices white, salt-free bread from Chiaserna in the Marches
• 8 red tomatoes
• 8 basil leaves
• 1 clove garlic with spike removed
• 1 dl extra virgin olive oil of Cartoceto
• 1 sprig lemon thyme
• 1 black truffle
• 1 boiled, peeled potato
• 8 fresh spinach leaves
• 1 dl broth of crustaceans (made with the heads of the prawns)
• 4 Fano prawns (about 150 g each)