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10 litres
Easy
By Andrew Pern
Published 2008
Lightly sweat off the vegetables in a little olive oil, colour until golden brown and add the roasted shells, tomato purée, star anise, peppercorns and lemon. Combine everything together. De-glaze the pan with the white wine, add the water and bring to the boil gently. Skim off the impurities, then simmer for ½2 to 2 hours, reducing by one-third. Remove from the heat and allow to settle. Pass t