Hazelnut soup with clams
Made with Passata
Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.
20 min (COOK TIME: 20 min)
Easy
Ingredients
-
300
g
clams
-
300
g
hazelnuts
-
300
g
Mutti passata
-
1
small onion
-
1
shallot
-
1
clove
garlic
-
1
glass port
-
4
slices
bread
-
1
fresh hot red chilli pepper
-
1
bunch
parsley
-
1
sprig
rosemary
-
extra virgin olive oil
-
Salt and pepper
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Hazelnut soup with clams: Method
- Put the clams into salted water for a few hours, changing the water every so often (check that none of them are broken, and discard any that are).
- Fry the chopped onion and shallot, the garlic, stripped rosemary leaves and the hot pepper with a little olive oil in a non-stick frying pan.
- Add the clams and the chopped hazelnuts, and cover with the port. Allow to evaporate and add the passata.
- Finally add the chopped parsley and season with the salt and pepper. Cook for about 20 minutes.
- Meanwhile, cut the slices of bread into cubes or triangles. Season with olive oil and salt and toast in a non-stick frying pan or the oven.
- Serve the hazelnut soup, either warm or hot, with the toasted bread.
