Andrea Mainardi – ifood (Instagram photo)
The “atomic blonde” chef’s detox soup is a perfect dish for the upcoming festive days. Andrea Mainardi explains how to prepare it.
He is the “atomic blond” of catering, Andrea Mainardi. The friendly chef who was also a competitor of Big Brother VIP about 5 years ago, it’s pure energy.
A passion for cooking born at 8 years old while looking at a magazine. She confided in an interview with Dolcesalate: “’Galeotta’ was a magazine. I was eight years old when, while leafing through it, a photo appeared that really struck me. There was a chef with a beautiful white jacket and a statement hat. I didn’t know it was Maestro Gualtiero Marchesi, but from that moment I decided that I would become a chef.”
And so it was. And it is precisely under the wing of the great Marchesi that his adventure begins. Which also goes on in parallel on television. From La prova del cuoco to It’s always midday, the chef offers his dishes to viewers who adore his smile.
Let’s discover the recipe for detox soup “degreasing” Of Andrea Mainardiand maybe we could propose it again during the next holidays.
Andrea Mainardi: the “degreasing” detox soup
A soup, says the chef in the video in which he proposes it, created for a dinner with his wife. To prepare it you will need a head of black cabbage, borlotti beans, oil, onion, salt, tomato puree, parmesan rinds, ditalini-type pasta and sausage.
Black cabbage is a special vegetable. Among its properties, in addition to being an anti-inflammatory, it is perfect for disposing of substances that are toxic to our body and toxins and has a purifying and detoxifying action. That’s why this soup will be great this holiday season.
The recipe presented by Andrea Mainardi – ifood
How to prepare
How to prepare detox soup Andrea Mainardi? First of all, clean the black cabbage leaves by removing the white, harder central part and wash them thoroughly. Cut them into strips and set aside. In a pan, heat a drizzle of oil and fry half an onion cut into thin slices, then add the black cabbage. Let the leaves dry, add salt and pour in the tomato puree. Cover and leave to cook for about half an hour or until the leaves are cooked and tender, then add the already cooked borlotti beans and a little water. Once it comes to the boil, add the pasta and ditalini.
When it is almost cooked, clean some parmesan crusts and put them in the pot to flavor your soup. Mainardi’s extra touch and secret? The ditalini will be made from spelled, and the sausage will be crunchy and defatted. Cut it into slices and cook in a separate pan until crispy. Combine everything, finish cooking and enjoy.
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2023-12-06 21:30:47
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