Sturgeon, peas and Adamas Premium Oscietra soup
07 May 2024Sturgeon, peas and Adamas Premium Oscietra soup
Ingredients:
200gr ditalini or tubetti pasta
200 g sturgeon
1 shallot
1 garlic clove
100g peas (fresh or frozen)
Oil, pepper, salt
Premium Oscietra caviar or your favourite!
We sauté the finely chopped shallot in a saucepan. Cook the peas in this sauté and wet them lightly with water, leaving them to evaporate. We add the diced sturgeon and let it brown briefly. In the meantime we boil the ditalini al dente, toss them in the saucepan and mix with raw oil.
In the bowls we add a hint of pepper and the king of our dish the caviar.
Nothing remains for us but to taste, bon appétit!