Acquasale with purple shrimp | Angelo Sabatelli | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• 12 pcs of Purple shrimp
• 150 g of Stale bread, cubed
• 30 g of Cucumber, diced
• 30 g of Red onion (thinly sliced and soaked in water)
• 80 g of Tomato, seeds removed and cubed
• 1 g of Oregano
• 50 ml of Extra virgin olive oil
• 4 Basil leaves, chopped
• 10 ml of Vinegar
• Salt to taste
• 80 g of Roasted tomato sauce
• 60 g of Cucumber gel
• 20 ml of Black oil
• 12 ml of Powdered oil
• 12 Small basil leaves