Peel the tomato and cut into cubes. Bake the eggplant in the oven and then make a puree. Peel and devein the raw large shrimps. Peel the avocado and cut into wedges. Wash the artichoke and cut into the thinnest strips possible.
Blend the anchovies together with the capers and bit of olive oil. Reserve. Place the garlic clove in oil until golden brown, then remove. Then lightly fry the tomato cubes for a few seconds. Add oregano, salt and black pepper.
Place a round steel kitchen mold on an oven tray. Place the seasoned fried tomato cubes in the mold and cover with half of the buffalo mozzarella. Place in the oven at 180 C ° for 7 minutes.
In a non-stick frying pan, color the avocado slices as well as the large butterflied shrimps. Fry the fine slices of artichoke in very hot oil until they are golden brown and lightly crisp. Sauté and break into bits a few pieces of spicy chorizo. Remove the tomato and mozzarella from the oven.
Assembly: Place the tomato and mozzarella in the center of a plate on top of a small amount of eggplant puree. Place strips of avocado on the tomato and around the mozzarella. Bathe the mozzarella with the caper and anchovy oil. Next add the crispy artichoke chips followed by the sautéed shrimps arranged decoratively. Garnish the plate with sautéed bits of spicy chorizo.
He is a chef as unique as Calabria, the fatherland that saw him being born. This Italian, settle in Zaragoza more than 20 years ago likes to say
that he is the captain of “a light boat which works easily”.
The slogan in his current takeaway food and catering shop, Cuoco, situated in Duquesa Villahermosa of Zaragoza, is “No matter if you triumph or fail, it is important how you triumph or fail”.