Thai Soup with seafood
Do you want sea? Do you want to taste exotic flavours?
Well, we do! 🙂 and considering that the holiday are still a mirage we want to speed up the time with this Thai style colorfull soup at under the shadow of a Palm tree and the sound of the waves in the background.
A perfect recipe that must be paired with our Anna's Giardiniera.
Ingredients per 2 persons
- Gamberoni a piacere
- Seppioline o calamari puliti a piacere
- Fagioli borlotti precotti 150 gr
- La Giardiniera di Anna
- Prezzemolo q.b.
- Pomodori pelati q.b.
- Cipolla rossa q.b.
- 1 spicchio d’aglio
- Olio extra vergine di oliva
Procedimento
- Preparate il soffritto con mezza cipolla viola, olio evo e lo spicchio d’aglio privato dell’anima. Aggiungete i borlotti precotti, un paio di pomodori pelati e sfumate con due mestoli di acqua e quattro cucchiai del liquido di governo de La Giardiniera di Anna. Trascorsi 20 minuti di cottura, togliete l’aglio e tritate il tutto con un mixer, dopodiché tenete la zuppa al caldo.
- In una padella antiaderente ben calda unta con un filo d’olio, scottate velocemente i gamberi e le seppie ridotte a striscioline.
- Distribuite la zuppetta sulla base del piatto e guarnite generosamente con La Giardiniera di Anna e i frutti di mare, qualche anello fino di cipolla viola a crudo e del prezzemolo a pezzetti a finir
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