Cut the Taleggio into ½ cm thick slices. Cut into 3X3 cm pieces on the spot. Season with black pepper and leave to cool. Put the dry white bread in a food processor form.
Pluck leaf parsley from the stems and also form in the machine. grind all together to fine green breadcrumbs. Cut the tomatoes into ½ cm thick slices, season with salt and season with pepper.
Coat cold Taleggio and the tomato slices in flour, egg and herb breadcrumbs.
Peel the shrimp and chorizo and cut into ½ cm cubes. Clean, rinse, dry and chop the lettuces.
For the tomato pesto, remove the dried tomatoes from the oil and cut into fine cubes. Chop the chili, pine nuts, garlic (without the core) and basil by hand or in a food processor. Mix all the ingredients for the pesto and add a little oil from the tomatoes.
Heat 50 ml of olive oil in a large frying pan. In this frying pan, quickly finish frying the cheese as well as the tomatoes until golden. In another frying pan, heat a few drops of olive oil and let the chorizo out in it. Once the chorizo takes color, add the prawns and cook for a few seconds.
On a large plate, arrange the leaf lettuce as a bed. Stack the taleggio and tomatoes into small towers. Place a large leaf of basil between each one. Secure the turrets with a wooden skewer and place each i
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