Soup and Sammy Night

Creamy Sweet Pea and Pancetta Soup

• 1

  Heat a medium sauce pot over medium-high heat with the EVOO, once around the pan. Add the pancetta and cook it until it’s crisp, 3 to 4 minutes. Remove the pancetta and drain it on a paper towel. Return the pot to the stove over medium heat, then add the onions, garlic, thyme leaves and cook, stirring frequently, for 5 minutes. Add the chicken stock and turn the heat up to high. When the stock boils, reduce it to a simmer and cook for 5 minutes more. Add the peas and cook for another 2 minutes. Blend the soup with the mascarpone and puree until it is smooth. Do this in 2 batches, if necessary.

• 2

  Return the soup to the pot. To thicken it, turn the heat back on and reduce to the desired consistency, 3 to 5 minutes. Season the soup with salt and pepper. Serve the soup topped with the crispy pancetta.

Fontina, Olive, and Roasted Red Pepper Paninis

• 1

  Preheat a panini press, medium skillet, or grill pan over medium heat.

• 2

  Slice the roasted red peppers into strips, then pile them together on a cutting board with the olives and parsley leaves. Run your knife through the mixture to coarsely chop them together. Season the mixture with some red pepper flakes.

• 3

  Place a slice of fontina cheese on each of 2 bread slices, then top each sandwich with an equal amount of the red pepper and olive mixture. Cover with a second slice of cheese and top with the remaining bread slices.

• 4

  Brown and crust the sandwiches, about 2 minutes on each side; cut and serve.