Sheet of tomato water with extra virgin olive oil 'Olio di Roma PGI' and scampi tartare

Method

• 1

  Bring the tomato water to a temperature of 80°C/176°F, remove from the heat and add the kappa gum. Emulsify with a whisk and pour the water into a tray to a thickness of 5 mm. Blast chill and store in a cool place.

• 2

  Peel the langoustines tails and let them marinate in some salt, pepper, thyme leaves, and a drizzle of extra virgin olive oil.

• 3

  Blend the langoustine heads after removing the eyes using a blender. Add some extra virgin olive oil, salt, pepper and 6 ice cubes to obtain a mayonnaise. Sieve it using a chinoise strainer and keep aside.

Food plating

Place a square sheet of tomato on the bottom of the plate. Arrange the marinated langoustine tails on top, then finish with the langoustine mayonnaise and a drizzle of Olio di Roma PGI extra virgin olive oil.