After a lifetime in the food industry, starting from the time I was able to follow my father around his patisserie in a small town in the south of Italy, to the days of having my own cafés and restaurants, I have always been passionate about making good food, using the best ingredients and simplest techniques. My passion however has always been baking and to this day, many years after both my family and I have retired from our patisseries, we are still sought to bake the traditional biscuits we became known for.
These constant requests led me to ponder how we could share our passion for baking biscuits with others whilst maintaining our age old family recipes. And, after many years of trial and error and much patience, Kitchen Angel was born.
A warming and surprising take on the winter classic pea soup recipe. Laura got creative in the kitchen and used her Italian heritage to spice up this easy mid week meal. Enjoy! Ingredients Soup • 2 tablespoons olive oil • 1 brown onion, finely chopped • 1 large carrot, peeled and diced • 2 cups vegetable stock • 2 tablespoons chopped mint leaves • 500g frozen green peas Garnish • Extra olive oil • 4 slices prosciutto • 1 garlic clove, chopped in half •