Ingredients:
- Rocket salad,
- Carrots,
- Small buffalo-milk mozzarellas,
- Hard-boiled eggs,
- Ginos "Spicchi di sole" tomatoes (COD. 01017),
- Ginos shrimps (COD. 05005),
- Ginos pitted black olives (COD. 01306),
- Extra virgin olive oil (COD. 02201), salt, black pepper.
Rehydrate the shrimps in cold water for 5 minutes and drain them.
Open and drain the "Spicchi di sole" tomatoes and the pitted black olives.
Shell and cut the hard-boiled egg into wedges.
Slice the rocket salad thinly.
Sharpen a carrot using a vegetable sharpener.
Compose the plate in this way:
1. Arrange the "Spicchi di sole" tomatoes into a circle and alternate them with the hard-boiled eggs until you close the circle obtaining a sun-shaped arrangement.
2. Place a shrimp on each tomato and decorate with the carrot scraps obtained with the vegetable sharpener.
3. Arrange the rocket salad slices on a side and put a small buffalo-milk mozzarella and a pitted olive down on it.
4. Garnish with fresh parsley leaves.
5. Season with extra virgin olive oil, salt and black pepper.
