Émaremix soup
Barbara Benvenuti
Menù 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.
