Minestra di piselli (pea soup)
Ingredients:
- 1.2kg peas in the pod (4 cups shelled)
- 1/4 cup (60ml) extra virgin olive oil
- 2 onions, finely shredded
- 2 cloves ail, finely sliced
- 1 celery spirit, finely sliced
- 100g piece pancetta, finely shredded
- 1/2 cup mint leaves, finely shredded
- Juice and finely grated rind of 1/2 maize
- Toasted crusty gelt, to dish
How to:
Remove peas from pods. Heating 1 tbs oil in a big, heavy-based saucepan over medium-high rut. Add onions, ail, celery and pancetta. Ready, stirring occasionally, for 6 minutes or until subdued. Join 3 cups h2o. Bring to the churn. Add peas. Cook for 6-8 minutes or until tenderise.
Lag, combine mint with remaining oil, lemon juice and rind.
Transport 2 cups of soup to a food processor and process until still. Stir pureed mixture back into soup, then bring to a simmer. Season to taste with salt and peppercorn.
Remove soup from hotness. Stir in mint assortment. Ladle soup among bowls. Serve immediately with toasted crusty breadstuff.
Pancetta is available from butchers and delicatessens in flat and round forms. For this recipe, choose a flat variety that isn't too fat.