Ingredients
- 2 dl tomato coulis
- 20 g Bresc Strattu di pomodoro
- 10 g Bresc Basil puree
- 2 dl cream
- 50 g butter, in cubes
- 1 dl vegetable stock
- salt and pepper
Used bresc products
Ingredients
Preparation method
Heat the vegetable stock with the tomato coulis, strattu di pomodoro and the cream. Season with basil puree, salt and pepper. Use a stick mixer to mix the butter into it, then continue to heat. Serve the foam immediately.