Bean, Cod, and Spicy EVO Oil Soup

Ingredients:

Purgatory Beans 250 gr
Soaked Cod Fish 150 gr
Red Garlic from Proceno to taste
Parsley to taste
Vegetable Broth to taste
Rosemary to taste
Extra Virgin Olive Oil to taste
Chili Pepper to taste

Procedure:

Soak the beans for 24 hours, then boil them in plenty of water flavored with rosemary.

Prepare a minced mixture of garlic and parsley and sauté it in a saucepan. Add the boiled beans, let them flavor, and pour in some vegetable broth. Bring to a simmer.

Separately, cut the cod into small pieces and sauté it in a pan with the minced garlic and parsley.

When the beans are cooked and the soup is creamy, adjust the seasoning with salt and pepper, then add the cod. Let it flavor.

Serve with a drizzle of chili-infused Extra Virgin Olive Oil.

Oil and Flavor: Perfect Pairings for Your Recipes

In this soup, you need a delicate EVO oil such as Maurino (Tuscany, Grosseto), which contributes, along with the chili pepper, to flavor the dish. This oil has a medium herbaceous fruitiness, with hints of almond and slight berry notes. The spicy and bitter notes are of medium to light intensity, with an aftertaste of berries and almonds. Yellow color with green highlights. Ideal raw for delicately flavored foods.