Island seafood soup


Leonardo Pellacani



Serve 6

In a pan, add a drizzle of evoo, the minced garlic and sweat over medium heat. Add the Èmaremix, previously drained. Deglaze with the white wine then add in the isolana sauce and continue to cook. Use some of the Èmaremix liquid to adjust the consistency. When  it comes to a boil, turn off the heat and let it to rest. Serve the soup with chopped parsley, cracked pepper and a drizzle of extra virgin olive oil. Garnish  with toasted croutons made from slices of bread Bruschetta… Mia.

Utilizzare pane riportante la dicitura "senza glutine" in etichetta.