Cut Mortadella Bologna PGI and vegetables into shreds.
Take water to boil, blanch vegetable shreds quickly.
Bring soup to boil, add corn starch to thicken soup, season to taste.
Add cooked vegetables, Mortadella Bologna PGI to the hot soup to serve.
• 200 g of Mortadella Bologna PGI
• 100 g of celtuce
• 120 g of wood fungus
• 100 g of carrots
• 100 g of ShiShiitake mushroom
• 1 lt of fish soup base
• Salt and pepper to taste
• Corn startch to taste
Consorzio Italiano tutela Mortadella Bologna, Consorzio Cacciatore Italiano, Consorzio Zampone e Cotechino Modena IGP:
Milanofiori - Strada 4 Palazzo Q8, 20089 Rozzano Milano, Italy
•Tel: (+39)02 8925901 •Fax: 02 57510607 •E-mail: contact@enjoytheauthenticjoy.com
The content of this promotion campaign represents the views of the author only and is his/her sole responsibility.The European Commission does not accept any responsibility for any use that may be made of the information it contains.
