Émaremix soup


Barbara Benvenuti

Other Ingredients

10 g Julienne of raw chopped courgettes

20 g Sprigs of wild fennel

40 g Rye bread

Serve 1 

Drain the Èmaremix. Pour the Pomodorina sauce into a soup bowl, add the julienned vegetables and the Èmaremix and season to taste with oil and herbs.