Borlotti beans cream soup with brill and prawn balls

200gr dry borlotti beans;

30gr white onion;

30gr celery;

2 bay leaves;

5 Ecodoses of vegetable stock;

40gr tomatoes;

salt and pepper to taste;

30gr carrots;

30gr olive oil;

120gr brill;

100gr prawn tails;

0.3 dl cream;

1 whole egg;

30gr lard;

rosemary to taste;

common sage to taste;

1/2 garlic clove;

80gr potatoes

200gr dry borlotti beans;

30gr white onion;

30gr celery;

2 bay leaves;

5 Ecodoses of vegetable stock;

40gr tomatoes;

salt and pepper to taste;

30gr carrots;

30gr olive oil;

120gr brill;

100gr prawn tails;

0.3 dl cream;

1 whole egg;

30gr lard;

rosemary to taste;

common sage to taste;

1/2 garlic clove;

80gr potatoes

Cut the celery, carrot and onion into small squares and sauté them with little olive oil in the pressure cooker. Add the beans (after soaking them for at least 12 hours), the tomato, potato, bay leaf and stock. Close and clock 20 minutes cooking time after the first hiss. Open the cooker and liquidise after removing the bay leaves. Add the finely chopped lard with the rosemary, sage and garlic. Separately mince the brill in the food mixer, add the egg, cream, salt, pepper and prawns cut into small chunks, and mix well with a spatula. Prepare the fish balls. Bring the cream to a boil and add the fish balls. Cook for a few minutes then serve with a drizzle of extra virgin olive oil.

Recipe of Emanuele Gnemmi