Fifty or so products for one of Italy's best soups: Marianna Vitale's recipe.
Seafood soup with seasonal vegetables and fruits
Ingredients
For the fish
- 200 g of mussels
- 200 g of sea hearts
- 100 g shelled lupins
- 80 g white fish
- 50 g small pink shrimps
- 50 g roasted squid
- 50 g raw cuttlefish tartare seasoned with oil, salt and wasabi sauce
- 40 g of baby squid
- 30 g of marinated mackerel
- 30 g marinated anchovies
- 4 filets of red mullet, skinned and blanched
- 4 slices of boiled and roasted octopus
- 4 red shrimps
- 4 raw sea truffles
For the vegetables
- 30 g of boiled potato
- 30 g of red peppers
- 30 g yellow peppers
- 30 g of boiled broccoli baresi
- 30 g sautéed plain escarole
- 20 g sautéed squash
- 20 g roasted squash
- 20 g sliced zucchini
- 20 g sautéed zucchini
- 20 g roasted zucchini
- 20 g roasted eggplant
- 20 g radishes
- 20 g daikon
- 20 g raw cabbage
- 20 g cherry tomatoes
- 20 g boiled chickpeas
For the fruit
- 10 g white melon
- 4 wedges of clementines
- 2 sliced orange segments
- 1 wedge of annurca apple
- 1 pear wedge
- 1 slice of kiwi
- 1 strawberry
- lupin water emulsion
- curly escarole sprouts
- chard sprouts
- wild arugula sprouts
- purple potato powder
- pea powder
- olive powder
- black lemon powder
- tomato peel powder
- edible flowers
Procedure
Cut all ingredients into small pieces of various shapes and sizes, distribute them harmoniously according to your taste in 4 soup plates, top with the lupin water emulsion, garnish with the sprouts, flowers and powders and serve.
Contact
Ristorante Sud
Via ss pietro e paolo 8, Castagnaro, Italy, 80010
t. 081 020 2708
info@sudristorante.it
