Sea and garden cocktail
Instructions
Choose very fresh mushrooms with gills still rosy, better-suited to be consumed raw.
Boil the beans for 15-20 minutes in salted water to Bowl discovered why remain well.
Drain, cut into small pieces and let them cool.
Boil half a litre of water with the wine and a little salt, soak up the shrimp and cook 3 minutes or until they change color.
Drain and let them cool.
Clean the mushrooms and slice them up, arrange on a plate, sprinkle the pretzels and decorate with a little lemon juice.
Let them rest for 10 minutes then drain them.
Peel the tomatoes, remove the seeds and chop the flesh into cubes.
Together in a bowl the ingredients prepared and seasoned with lemon juice, oil, salt and a pinch of pepper.
Stir carefully then transferred everything in a bowl lined with lettuce leaves, washed and dried.
Sprinkle with shredded chives and serve.
Ingredients and dosing for 4 persons
- 400 g of already shelled shrimp
- 1/2 cup of white wine
- 200 g of thin green beans
- 200 g of mushrooms
- 1 great tomatoes ripe and hard
- 2 lemons (juice)
- Chives
- 3 tablespoons of olive oil extra virgin
- Some leaves of lettuce salad
- Salt
- Pepper