Tomato vellutata with ginger and prawns

Tomato vellutata with ginger and prawns

Made with Passata

Sweet and creamy, the classic Passata is the most convenient way to use tomatoes. It’s ideal for short cooking time recipes in which it maintains its bright red color. You only need to heat it up to give a creamy texture to your recipes with eggs, white meat or to prepare a quick sauce for your pasta. At the table, its sweetness and velvety texture will make everyone happy, even the youngest.

35 min (COOK TIME: 20 min / PREP TIME: 15 min)

4-6 people

Ingredients

For the vellutata

  • 600 ml Mutti passata
  • 3 tbsp chopped vegetables ((celery/carrot/onion) )
  • 2 tbsp freshly grated ginger
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1 tsp coriander
  • 1 tsp ardamom
  • 1/2 tsp ground pepper
  • 1 tsp chilli sauce
  • 3 slices of bread ((crusts removed))
  • 350 ml vegetable stock
  • 2 tbsp fresh cream
  • Extra virgin olive oil
  • Salt

For the prawns

  • About 18 prawn tails
  • 1 clove garlic
  • 2 tbsp extra virgin olive oil
  • 1 tsp curry powder
  • 1 tbsp gin
  • Salt and pepper

To serve

  • Black sesame seeds
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Method

  1. Mix all the dried spices listed in the vellutata ingredients in a bowl and set aside.
  2. In a saucepan, heat 2 tablespoons of extra virgin olive oil. Add the chopped vegetables and fry for 3/4 minutes. Add the spices and stir, cooking for a further 2 minutes. Add the fresh ginger and chilli sauce and continue cooking for 3 minutes.
  3. Add the passata, salt and bread and cook for 4 minutes. Use a hand blender until you get a smooth, consistent soup.
  4. Pour in the vegetable stock and cream. Bring to the boil and cook for about 5 minutes.
  5. Meanwhile, heat 2 tablespoons of extra virgin olive oil in a non-stick frying pan. Add the crushed garlic and curry powder and fry for 1 minute. Remove the garlic and add the shelled prawn tails. Turn up the heat and sauté for a few minutes, simmering with the gin. Once the gin has evaporated, season with salt and pepper.
  6. Divide the vellutata into bowls. Add the sautéed prawns and serve with black sesame seeds.

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Also made with: Passata


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