TerraSana Pizza Croccantina rosemary 200g, bio

TerraSana pizza croccantina with rosemary and sea salt

Pizza croccantina crackers have a strong, crunchy texture, making them an ideal snack. Made from pizza bases and baked until crispy, sprinkled with rosemary and sea salt, these crackers have a quintessential Italian flavour. They’re 100% free from palm oil and other unnecessary additives, so you can enjoy them responsibly! Yummy with Spanish soup, pesto or olive tapenade. They make a delicious snack, you can eat them as an appetiser, either alone or topped with mozzarella, sundried tomatoes and grilled vegetables.

• Spanish onion soup with Pizza Croccantina crackers

Ingredients

3 onions, halved and cut into rings
1 clove garlic, finely chopped
30 g coconut oil, 50 g flaked almonds
A pinch of saffron threads
1/2 tsp smoked paprika powder
750 mL vegetable stock,
30 mL fino sherry
Parsley leaves (optional)
Salt and freshly-ground black pepper

Preparation

Heat the coconut oil in a pan over a medium heat and add the onion rings and garlic. Stir until the onion and garlic are coated with coconut oil and place a lid on the pan. Turn down the heat to the lowest setting and cook for 30 to 40 minutes, stirring occasionally, until soft and light brown. Meanwhile, roast the almonds in a dry frying pan until golden brown. Stir frequently so they don’t burn. Leave the roasted almonds to cool, then pound them in a mortar until finely ground (keep a few whole to use as a garnish). Set aside.

When the onions are ready, stir in the saffron and smoked paprika and cook for 3 minutes with the lid off. Add the ground almonds and cook for another 3 minutes, stirring continuously. Pour in the stock and the sherry. Bring the soup to the boil, reduce the heat and leave to simmer for 10 minutes. Purée the soup, season with salt and pepper and bring back to the boil.

Divide the soup between four soup bowls. Garnish with a few almond flakes and a few leaves of parsley. Add a little pepper (one twist of the grinder) and some crumbled saffron threads if desired. Serve immediately with a few crispy Pizza croccantina crackers.

Wheat flour*, extra virgin olive oil*, durum wheat flour*, water, yeast, barley malt extract*, sea salt, rosemary*

*=BIO

contains wheat