Pinzimonio de verdure

Season: Summer

This spectacular dish, inspired by the present craze for tapas, is very easy to make. Fresh ingredients and a blender... that's all you need!

Nutrition
This is "health in a glass" because it uses only raw vegetables and a blender which, unlike a juice extractor, preserves the full nutritional values of the vegetables, including fiber, minerals, polyphenols and vitamins.

1. Liquefy the carrots in the blender with 120 g (4 oz.) water and a pinch of salt..
2. Liquefy the radishes in the blender with 120 g (4 oz.) water and a pinch of salt..
3. Liquefy the tomatoes in the blender with 4 basil leaves, the spring onions and a pinch of salt..
4. Liquefy the celery in the blender with 120 g (4 oz.) water and a pinch of salt.
5. Liquefy the fennel in the blender with 120 g (4 oz.) water and a pinch of salt..
6. Liquefy the pepper in the blender with 120 g (4 oz.) water and a pinch of salt..
7. Pour each mixture into a small glass.

Finishing

1. Blanch the langoustines and giant red shrimp in boiling water; peel.
2. Place 1 langoustine on the carrot juice.
3. Place some clams on the radish juice.
4. Place 1 shrimp on the tomato juice.
5. Place the anchovy on the celery juice.
6. Place a few cubes of salmon on the fennel juice.
7. Place a few mini calamari on the pepper juice.
8. Add a few drops of olive oil and serve.