Chef Daniele Sebastiani’s recipe in the Mag number 11
(Serves 4) Ingredient
16 shrimps, 2 spring onions (medium size), 600g ripe San Marzano tomatoes, 140g stale bread, 250g extra-virgin olive oil, 50g basil, 20g pine nuts, saffron, salt and pepper to taste
To prepare the tomato sauce, start by cleaning the spring onions and cutting them finely , keeping the green parts to one side.
Wash the tomatoes and cut them into large pieces. Saute the onions in a pan with 120ml of oil and once browned add the tomatoes, cover and cook over a low heat for 20 minutes.Once cooked let it stand for 30 minutes. Cut the bread into cubes. Add to the tomato mixture, along with the saffron and green leaves of the spring onions and blend.
For the basil sauce, boil a saucepan of water and prepare a bowl of iced water. Put the basil in the boiling water for just a couple of seconds then plunge into the bowl of iced water. Drain the basil and beat together with 130g of oil and 20g of pine nuts. Clean the shrimps and put them in a pan with olive oil, salt and pepper and put in the oven at 210 °C. Cook for 5 minutes.
Heat the tomato sauce and spread on the plate. Add the cooked shrimp and sprinkle a few drops of the basil sauce over. Decorate the dish with slices of crusty/toasted bread and fresh basil leaves.