NATURAL FOIE GRAS SOUP WITH "NERO DI SEPIA", SHRIMPS, SQUID AND ASPARAGUS

Imperia and Hofmann

Chef
  • Imperia and Hofmann
Tipo
  • Main curses

INGREDIENTS

- 100 g of "nero di sepia" spaghetti

- 6 prawns

- 8 green asparagus

- 2 medium squid

- 1 pack of Natural Foie gras sauce Imperia

- 100 g of cream

 

PREPARATION

Boil the pasta and set aside. Peel the shrimp and reserve. Sauté heads with oil. When browned add the cream and Natural Foie gras sauce Imperia, cook for 5 minutes over low heat. Filter it using a Chinese strainer and smashing the shrimp heats to extract all the flavour. Cut the squid into strips and sauté with peeled prawns and asparagus. To serve put the cream in a soup plate, add spaghetti and other ingredients.