400 grams shrimp
400 grams potatoes
100 grams tomato sauce
30 grams black olives
extra virgin olive oil
salt
pepper
After washing and shelling the shrimp, cook them in boiling salted water for about five minutes. In the meantime, boil the potatoes and, once they have cooked, mash them with a fork to obtain a smooth, uniform paste. Put four shrimps a side and cut the rest in pieces, then mix then with the mashed potatoes. Arrange a foil layer in a savarin mold (a pan with an opening in the center) and arrange a shrimp for each small form so that it is standing upright. Fill the mold with the potato mixture. Cook in an oven heated to 180° C. (350° F.) until a golden-brown crust has formed. Remove the timbale from the oven and let it rest for several minutes. Meanwhile, cook the tomato sauce with black olives, oil and salt. Serve the timbale, still warm, garnished with the sauce.
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Sauvignon
Alto Adige D.O.C.
Santa Margherita
A dry white wine with a straw yellow color and greenish reflections, it has an elegant structure and a full, fruity and floral bouquet with notes of elderberry flowers and honey. The flavor is rich and fragrant with a persistent finish accompanied by refreshing acidity.
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