At 40 degrees Celsius (and above) the tomato is the main vegetable of the summer. Whether it's Roman panzanella, Apulian frisella or Sicilian cunzato bread.
From the center to the islands, bread and tomato has solved the problem of snacking on sultry days.
The history of frisella, which was the fishermen's bread, is curious. In fact, because the bread was dry did it didn’t rot and it simply was to wet it, often in sea water, to be ready to eat.
Now you will tell me: but why is all this nonsense? I wanted to prepare a special aperitif thanks to Pietro, the biggest Martini cocktail dealer in the capital.
He handed me a Baladin tonic water with absinthe and said: "What about the food?"
Here's the idea, a raw and very cold tomato soup with raw prawns accompanied by a very bitter gin and tonic that contrasts the crenellation of the freshly caught prawn.
For the tomato soup:
- old bread
- ripe ribbed tomato
- garlic
- Tropea red onion
- pepper
Blend the tomato with the onion and garlic and season with salt. At the same time, soak the bread directly in the fridge for at least 3 hours, then crush it all to a pulp with your hands.
Shell the prawns and then cut the very sweet honey from the prawn in two.
Obviously, I enjoyed the gin and tonic with the first chill of sunset.
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