Bean cream with tomato glaze and onions of tropea
Instructions
Saute half onion in oil, add the beans, sprinkle with the wine and cook for 5 minutes.
In another pan sauté the smells and chopped shrimp shells.
Deglaze with the wine, add the water and let reduce; filter and pour in beans.
Mix everything together and keep warm.
In a skillet cook the shrimp with olive oil and the remaining onion for 4 minutes.
Garnish with the tomatoes in glaze.
Ingredients and dosing for 4 persons
- 1 jar of beans
- 1 tropea onion
- 150 g of shrimp
- 2 tomatoes auburn
- 1 tablespoon of smells (onion, celery and carrot)
- 1/2 cup of white wine
- 1/2 bottle of water
- Basil
- Olive oil extra virgin