Ristorante Rita Stube – Hotel Rita di Canazei
Chef: Ninel Lung
- Step 1: 1 shallot, ½ carrot, ½ celeriac, ½ parsley roots
- Step 2: 1½ kg cannellini beans
- Step 3: 100g cream, salt, pepper, extra-virgin olive oil and ½ clove garlic
- Step 4: Shellfish: 16 prawns, 16 mussels and 16 clams
Sauté the shallot with all the ingredients in Step 1, deglaze with a little Nosiola white wine and then add about 500g of vegetable stock.
Boil these ingredients for about 15 minutes.
Then add 1½ kg of cannellini beans, already cooked by boiling, and cook everything for 15 minutes. Then put everything in a Thermomix, adding the ingredients in Step 3, to blend and puree all the ingredients to obtain a creamy mixture.
Sauté the ingredients in Step 4 in a pan with the oil and garlic, and deglaze with a little Nosiola white wine.
Then pour the creamy bean mixture into a soup plate, and garnish with 2 prawns, 2 mussels and 2 clams in a line. Then add 2 thin wafers of rye bread and 2 pea flowers. Complete the dish with a drizzle of extra-virgin olive oil.