Pea Veloute, Squid & Coppa

I had this idea at lunch the other day. The dish I had was a pea veloute, with grilled baby squid, a drizzle of some squid ink-olive oil emulsion, a tiny bit of melted creamy cheese and a crouton. I thought it would be a lot better if we replaced the crouton with some kind of fatty smoked ham, retained the cheese and dropped the emulsion. Chorizo would be too obvious and overpowering. Coppa would work better given its more subtle flavor and fattiness.

fresh or frozen peas
white onions
one garlic
good chicken stock
coppa, sliced thinly into long batons about the length of the squid legs
baby squids, cleaned
light, soft Italian white cheese, like stracchino
EVOO
maldon sea salt
ground black pepper
piment de l'espelette

1. make veloute with peas, onions, garlic and broth, passing through a fine sieve to make extremely smooth
2. grill/broil strips of coppa until they begin to caramelize 
3. flash fry squid in EVOO, season with salt, pepper and piment
4. heat stracchino on very low heat until it melts
5. to assemble, pour veloute into a tea cup, followed by a drizzle of melted cheese
6. place a squid in the soup (hopefully it floats!)
7. sprinkle some coppa batons on top, with a quick drizzle of EVOO and sprinkle of maldon sea salt and piment