Tempting and simple:
The freshest bloody mary made with our organic Passata, heighten the flavor of the mary by rimming the edge of the glass with Peperoncino Pimentón Aromatic Salt.
Bella's Bloody Mary
Creamy Tomato Soup
2-3 T. EVOO
3-4 cloves garlic, minced
1 jar Passata
2-3 cups Chicken stock
1 cup heavy cream
Saute the garlic in oil until softened, but not brown, then add Passata; cook for3-4 minute on med. heat then add stock, cook for 10 min. then add cream Season w/ porcini salt or sage and oregano salt and Fresh ground pepper.
3-4 cloves garlic, minced
1 jar Passata
2-3 cups Chicken stock
1 cup heavy cream
Saute the garlic in oil until softened, but not brown, then add Passata; cook for3-4 minute on med. heat then add stock, cook for 10 min. then add cream Season w/ porcini salt or sage and oregano salt and Fresh ground pepper.
2 cups passata
6 ounces vodka
2 Tablespoons lemon juice
1 Wedge Preserved Lemon
1 teaspoon worcestershire sauce
1 Tablespoon Peperoncini + Pimenton Salt
In a large pitcher, mix Passata, vodka, lemon juice, preserved lemon, Worcestershire sauce and a pinch of Peperoncino & Pimentón salt. Stir until blended. Wet rims of glasses and dip into salt.
Fill with ice, pour over bloody mary mix
and garnish with celery heart and Persian cucumber spear.
Buon appetito! copyright 2011 Alisa Barry
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