Preparation

Remove the crust from the bread loaf and cut it into dice.
Cut the onion into thin pieces and stir-fry in a sauce pan.
Add peas and their liquid, salt, pepper and let it cook for 3-4 minutes.
Blend with a mixer, to obtain a smooth and even mixture.
Cut the San Daniele ham into strips and sauté them in a saucepan over a high heat, until the strips become crispy.
Toast the bread dice previously cut in the same pan.
Pour the pea cream into each serving plate and complete with croutons and crispy Parma ham.
Serve.