Recipe: Delicious Zuppa mare e monti sea and mountain soup

Zuppa mare e monti sea and mountain soup. Zuppa mare e monti sea and mountain soup This delicious soup is full of flavours from the sea and the land. The mixed green salads were fresh and crisp with a very light dressing. The seafood soup (zuppa di pesce) was loaded with tasty and tender fresh clams, mussels, fish, and shrimp in a.

In this series Jamie's mentor and friend Gennaro cooks some gorgeous Italian dishes from the town on the Amalfi Coast where he was born. In this episode he shows you how to cook a gorgeous linguine mare e monti (linguine with sea and mountains.) Tuscan white bean soup with pasta, spinach and a touch of tomato. Sig's Pizza from Turkey ( Lahmacun) Hello everybody, I hope you're having an incredible day today. You can have Zuppa mare e monti sea and mountain soup using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Zuppa mare e monti sea and mountain soup

1. You need of Mixed fresh seafood, I used mussels and clams, about a kilo.
2. You need Punnet of mushrooms, chestnut mushrooms would be good.
3. You need 1-2 cloves of garlic.
4. Prepare 200 ml of stock.
5. It's 50 ml of passata sauce.
6. It's to taste of Salt.
7. It's of Glug of white wine x2.
8. It's of Parsley to serve.
9. It's of Olive oil.

Today, I'm gonna show you how to make a special dish, sig's pizza from turkey ( lahmacun). This time, I will make it a bit unique. This is gonna smell and look delicious. Drizzle pizzas with tahini mixture, then scatter with pine nuts and parsley.

Zuppa mare e monti sea and mountain soup instructions

1. Clean seafood well, remove beard from mussels, tap the clams upside down to remove any sand, rinse a few time in cold water. Add them to a pan. Turn on the heat to medium. Cover with a lid. As they start to open, remove lid, add wine, shake and let it evaporate. Cover again until fully open.
2. Drain them and leave to cool a bit. Meanwhile wash and chop mushrooms. When cooled, she'll about half if the fish, leave the rest with their shells.
3. Cook garlic in olive oil. When brown, remove it and add mushrooms..
4. Cook mushrooms until they release their water. Add a Glug of white wine and let it evaporate. Now add stock and passata. Simmer on low to medium for about 5-6 mins. Then add the seafood, stir and simmer for another few minutes to heat through. Check for salt.
5. Serve with fresh parsley 😀.

Capesante Mare e Manti was the highlight amongst the antipasti, symbolising the union of the land, sea and the mountain in accordance with the theme of the festival.. The non vegetarian soup, Zuppa Di Pesce was a seafood lover's delight with cockle shellfish, squid and prawn being used in a wonderful tomato based concoction with fish stock. Zuppa Di Giorno- Soup of the day. Branzino- Pan fried of Sea Bass topped on peas sauce; served with sautéed potatoes and vegetables.. Goat Meat Peppersoup Hello everybody, it is John, welcome to my recipe site.