Wet bread with vegetables and roe

04785 BREAD SOAKED with vegetable and BOTTARGA (Capponadda) INGREDIENTS for 6 PERSONS 600 g of stale bread into slices, half a glass of vinegar 6 Tablespoons extra virgin olive oil, 600 grams of salad tomatoes, ripe but firm, 40 g of pickled capers, 60 g of black olives large pitted, 300 g (drained weight) of tuna in oil, a medium cucumber, 30 g of mullet botargo, 2 sprigs basil, leaves 6-8 ice cubes, salt.

Preparation: 20 minutes: 30 minutes Wet a bowl and put it in the freezer 30 minutes, so takes on a frosted patina.

Remove the crust from the bread slices, reduce plate with potato bottarga, letting it fall on a plate.

Wash tomatoes, cut into wedges, remove the seeds with the tip of a small knife; wash the cucumbers, dry, spuntateli.

Remove the skin striped with rigalimoni, slice them, spray them with salt and let them rest for 15 minutes.

Drain and dry with kitchen paper capers, olives and tuna and chopped the tuna flakes.

Clean the basil leaves with moistened paper in a bowl, pour half a litre of very cold water and vinegar.

Wash the cucumber slices and pat dry; Soak the slices of bread into the water and vinegar, strizzatele with your hands and cut them into large chunks.

Formed a layer of bread in the Bowl removed from the freezer, seasoned bread with olive oil, salt, tomatoes, olives, capers, tuna and basil leaves.

Make another layer of bread, like the previous season.

Continue in the same way until exhaustion ingredients.

Squirt with a glass of very cold water and fill with ice cubes and a sprig of Basil.

Distributed on the gills of Roe.

Serve immediately.

BASIL CUBES Filled with water half a pan to form the ice cubes.

Put it in the freezer about 30 minutes, so that the water starts to solidify.

Lean over the layer of water of each magazine a few Basil.

Put in freezer 5 minutes.

Fill each compartment with very cold water.

Be fully consolidated.

Remove the cubes and use them to complete the bread soup.