Tomato Veloutè with peanut butter and coconut
Maurizio Ferrari
Menù Ingredients
q.s. Salt & Pepper
q.s. Peanut for garnish
q.s. Coriander powder
125 ml. Coconut Milk
q.s. Cayenne Pepper
100 g. Peanut Butter
15 g. Ginger
2 Garlic Cloves
60 g. Onion
Serve 4
Mix the onion and the Polpavera Sauce in a blender until the mixture is smooth and creamy.
In a saucepan, heat a little oil and fry the garlic with the ginger for about 1 minute. Pour the mixture of Polpavera and onion, bringing it to a slow boil. Simmer for 10-15 minutes.
Add the spices and cook for another minute, then remove from the heat.
Stir in the peanut butter, coconut milk , then season with salt and pepper.
Reheat before serving, if needed, garnish with chopped peanuts.
