SEAFOOD SOUP
Leonardo Pellacani
Menù Ingredients
to taste Wild fennel
to taste Parsley
to taste Garlic
Heat some oil in a frying pan and brown the chopped garlic over medium heat. Add the Èsugo seafood sauce and continuing cooking. Add the Pomodorina tomato sauce and continue cooking. When the mixture comes to the boil, turn off the heat and leave to stand. Serve the soup warm with chopped parsley, freshly ground pepper and a drizzle of extra virgin olive oil. Serve with toasted crostini made from slices of “Bruschetta…Mia” bread and garnish with wild fennel.
