Cold Pea Velouté with White Truffle Oil, Crispy Pancetta and Truffle Pecorino

Preheat the oven, then place the slices of pancetta on a baking tray lined with parchment paper. Roast for about 10 minutes, until crispy. Leave to cool, then crumble roughly.

Place the peas in a saucepan of cold water with truffle coarse salt. Bring to the boil, then cook for 8 minutes from the moment the water starts boiling.

Drain the peas, keeping a little of the cooking water. Set aside a few whole peas for decoration, then blend the rest with 5 tablespoons of cooking water until smooth and velvety.

Place the velouté in the refrigerator until well chilled.

When ready to serve, place 2 tablespoons of cold pea velouté in each plate or small glass. Sprinkle with a few whole peas and crispy pancetta crumbs. Add a drizzle of white truffle olive oil, then finish with finely grated or powdered summer truffle pecorino.