Tomato Veloutè with peanut butter and coconut

chef

Maurizio Ferrari

Other 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.

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