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Per preparare la polvere di mandorle:
Frullare tutti gli ingredienti in ricetta molto finemente con un mixer. La polvere di mandorle così ottenuta si conserva in frigorifero chiusa in un barattolo di vetro per almeno 1 mese.
Per preparare la zuppa:
Tagliare a dadini la cipolla, le carote e il sedano.
Scaldare una padella antiaderente con un goccio abbondante di olio extravergine di oliva, unirvi la dadolata di verdure, l’aglio spremuto, il peperoncino, un goccio di acqua e lasciare soffriggere il tutto dolcemente per qualche minuto a fuoco medio.
A questo punto, aggiungere la passata di pomodoro o il concentrato, rimestare per bene, unire quindi i borlotti precedentemente bolliti e il cavolo verza tagliato a listarelle.
Aggiungere anche il brodo vegetale sufficiente a coprire il tutto a filo e lasciare cuocere per circa 30 minuti.
A cottura ultimata, aggiustare di gusto con un pizzico di sale, spegnere il fuoco e frullare solo una parte della zuppa per dare una maggiore cremosità al piatto.
Aggiungere il prezzemolo tritato, poca scorza di limone grattugiata, una spolverata di polvere di mandorle e servire.
Ricetta in breve - Zuppa di borlotti e verze
RSI Food 15.11.2017, 09:58
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