Warm up with our Pea and Zucchini Soup topped with crunchy Veroni’ Pancetta, a real treat for the palate!
Ingredients for 4 people:
10.6 oz of fresh shelled peas
2 green zucchini
extra virgin olive oil
1.7 fl oz of fresh cream
8 slices of Coppa Italiana
Chop the shallots and brown them into a saucepan with olive oil. Add the zucchini and peas and let them season. Add salt and pepper, add the chopped basil and cover with hot water. Cover and cook for 25 minutes after boiling again.
Blend everything together, adding the cream, until a homogeneous cream is obtained and transfer to individual soup tureens. Serve with crispy Coppa Italiana browned in the oven at 390°F.