Bacco cocktail with mediterranean crawfish and fresh basil

Wash the tomatoes, cut across and is in avapore or in hot water for 2 minutes. Stripping, open the two, removing the seeds and it just takes you cut the flesh into strips before and after squares. The prawns are cleaned and cut into three parts, you take the basil and slice it into thin strips.

Instructions:

First remove the tomato stalks and put the tomato on a pierced baking pan to steam it, now that it's ready to be peeled off put it in the steamer for three minutes. Then peel it off and remove all the seeds until only the pulp is left using this tool. Now take fresh crawfish and clean it out, cut roughly both the crawfish and the tomato. Take some basil, make sure it's very pulpy, and cut it into julienne strips. Now compose the dish with the Bacco cocktail tomato. Put the tomato and the crawfish in a bowl to dress them, add a pinch of salt, very little, just a little extra virgin olive oil and a pinch of black pepper. Now take a pastry cutter and a dish, just press slightly, finally put some basil on it.