wordpress statistics

Chef’s Corner: Grotto’s Zuppa Di Piselli

Chef’s Corner: Grotto’s Zuppa Di Piselli
Please follow and like us:
RSS
Follow by Email
Facebook0
Facebook
Instagram

Every Friday, we feature a chef’s recipe.  Special thanks to Chef Ricky Cruz of Grotto for this week’s contribution!

And this recipe comes with a little added bonus!  I made it.  And it was good.  Strike that.  It was f-ing awesome!  And here’s the thing, I absolutely hate peas!  I despise them.  But I decided to challenge myself.  I’d never had pea soup, and when Grotto was kind enough to send this in, I figured…what the hell?

Let me tell you, I learned a lesson.  When it comes to food, I highly recommend being a little open minded.  This soup was spectacular AND very easy to prepare.  I didn’t have any pancetta, so I just substituted some diced ham.  Nor did I have fresh green peas, who the heck does?  Go ahead and use a bag of frozen peas.

The end product is so light and refreshing.  The smooth texture of the soup, along with the wonderful flavors of the basil and chicken base, really made this a top-notch recipe.  I also found it to be quite versatile.  You could serve it room temp in small shot glasses as an appetizer for a party.  Or serve warm in the winter months.  Chill it, and you’ve got a wonderful cold soup alternative to gazpacho.

Or, just go to Grotto and have Chef Cruz make it for you!

Zuppa Di Piselli (Green Peas) Serves 4

Ingredients
Butter 4 oz
Sliced Garlic Cloves 1 oz
Diced Yellow Onions 2 oz
Fresh Green Peas 3 cups
Chicken Stock 3 cups
Heavy Cream 1 cup
Fresh Chopped Basil 1 oz
Chicken Base 1/2 tsp
Kosher Salt 1/2 tsp
Black Pepper 1/2 tsp

Garnish
Finely chopped pancetta 4oz.
Marscapone cheese 4 oz.

Directions
1. Add butter to a sauce pan and melt under low heat.
2. Add garlic and cooked until golden brown. Whisk occasionally to cook evenly.
3. Add onions and cooked for about 20 seconds until translucent.
4. Add peas and cook for 3 minutes.
5. Add chicken stock and bring to boil, then reduce for 3 minutes.
6. Reduce heat to simmer (low heat) and add heavy cream.
7. Add basil, chicken base, kosher salt and black pepper and simmer for 4 min.
8. Brown pancetta in skillet. Drain grease. (use as topping)
9. Whip Marscapone until creamy. (use as topping)

*Note: Image of Chef Cruz and recipe courtesy of Grotto