Hazelnut Soup with Clams and Tomato Puree
Made with Tomato puree
Mutti® Tomato Puree (Passata) is sun-ripened 100% Italian tomatoes transformed into sweet velvety puree with just a touch of Mediterranean sea salt. After eliminating the skin and seeds, the tomatoes are pureed to achieve a smooth, luxurious texture while maintaining their bright red color and naturally sweet flavor. Fantastic in marinara sauce, tomato soup, or even a Bloody Mary.
20 min (COOK TIME: 20 min)
Easy
Ingredients
-
10.5
oz
clams
-
10.5
oz
hazelnuts
-
10.5
oz
Mutti® Tomato Puree (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
-
pepper
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Hazelnut Soup with Clams and Tomato Puree: 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.
