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Tomato cream with basil

Side dish



25 min

4 servings


700g CIRIO Passata
2 potatoes
2 white onions
1 bunch of fresh basil
3 tablespoons olive oil

80g grated parmesan - optional
150ml of cooking cream

  1. Cut the potatoes into equal pieces and cut the onion into small pieces.
  2. Put the olive oil in a pot, add the potatoes and onions and season with salt and pepper.
  3. Let it cook for a few minutes, then add a little fresh basil. We take out the basil after a few minutes.
  4. Boil the potatoes and onions together for 10 minutes, then add the Passata Cirio, season with salt and let them boil together for 20 minutes - 25 minutes.
  5. Meanwhile, prepare the croutons in a bowl with a little olive oil and oregano. Put them in the preheated oven at 180 degrees until golden brown.
  6. Take the pot off the heat and blend everything until a fine paste is formed.
  7. Add the cooking cream and the grated Parmesan cheese, then let it simmer for another 2 minutes, on low heat.
  8. Add the cream soup to a plate and season with croutons and fresh basil.

Antonio and Michael Passarelli's recipe

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