If pancetta is too expensive, by all means try other cured hams, or even boiled ham. I have used a new product from my deli called Italian Hot Ham, and the heat is absolutely perfect. And if you are wondering if there is a difference between Canadian split peas and green split peas … no, there is not. Other than the color, they are equally interchangeable in any recipe, including this one.
Canadian Split Pea Soup, Italian-Style
INGREDIENTS1 pound yellow or green split peas
1 carrot, peeled and finely chopped
4-8 ounces diced pancetta ham4 cups vegetable or chicken broth
4 cups water1/2 cup pastina pasta (See note)
Salt and black pepper to tasteINSTRUCTIONS
It is as simple as placing all ingredients (no need to sautee this and brown that) to a boil over medium high heat. Stir well, reduce heat to low, cover and simmer at least 90 minutes, stirring once or twice for the first half of the cooking time. The last 45 minutes, you may want to stir more often because as it thickens, the “bulk” of the soup falls to the bottom and will scorch more readily. Season to taste with salt and pepper before serving.
NOTE: Use whatever type of mini pasta you desire, such as risoni, couscous, quadretti, ditali – well, you get the idea.
ALSO: This is one of those recipes that almost belong in a slow cooker. Simply place all ingredients in a 3 quart (or larger) slow cooker, cover and allow to simmer the entire day. If you are home, stir every once in a while. If not, “forget about it.” You can give it a good whirl when you come in.
The Yankee Chef Jim Bailey is a third-generation chef, food columnist, cookbook author and food historian. Bailey lives in Maine with his wife and four children.
