Pea Soup, Creamed Baccalà and Loison Apricot & Ginger Panettone - Franco Favaretto - Insolito Panett
Pea Soup, Creamed Baccalà and Loison Apricot & Ginger Panettone: Discover the recipe prepared for Insolito Panettone.
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Ingredients
- 2 slices Loison Apricot & Ginger Panettone
- 500 gr. spring peas
- 3 small scallions, chopped
- 2 medium slices cooked bacon
- 1/4 lt. heavy cream
- A small bunch of parsley, chopped
- A celery stalk, chopped and divided
- 200 gr. creamed baccalà or stockfish (dried salt cod)
- Extra virgin olive oil, as needed
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