Peas are a vegetable – technically we should say legume, but we get the idea – quite peculiar: they withstand deep freezing like champions without losing almost any of their virtues, but they are hypersensitive to overcooking. As soon as you spend a couple of minutes they wrinkle, lose their intense green color and that sweet and herbaceous flavor that makes them unique disappears. Our pea cream recipe is designed to preserve the best of these prodigious little balls as much as possible.
To achieve this, we reduce their cooking to a minimum and combine them with accompaniments that have always been great for them, such as onion, Iberian ham and mint or mint. If you want to see how this dish is made, and at the same time meet one of its great promoters –the girl of The Exorcist-, All you have to do is watch the video above.
Difficulty: Cook the peas just enough
Ingredients
For 4 people
- 750 g frozen peas
- A piece of about 50 g of Iberian ham with a good amount of fat
- 1 onion
- 1 clove garlic
- 100 ml white wine
- 1 teaspoon dried mint or mint (or chopped fresh)
- 20g butter
- 750 ml vegetable broth or water
- 4 tablespoons of virgin olive oil
- White pepper
- Salt
Instructions
Separate the fat from the ham and chop it into small cubes.
Put it in a saucepan over medium heat with a little oil, until toasted.
Meanwhile, chop the onion and garlic.
Remove the pieces of ham and put it on a plate with kitchen paper.
In the same saucepan, sauté the garlic for a couple of minutes, until it takes on a little color.
Add the onion, season with salt and pepper and let it simmer for about 15-20 minutes.
While the onion is cooking, cut some strips from the lean part of the ham.
Moisten the onion with the wine and let it evaporate.
Add the peas and sauté over high heat for a couple of minutes.
Add the water or broth and bring to a boil. Turn off the heat as soon as it boils.
Blend everything with a hand blender or food processor. Add the butter and mint or mint, stir and adjust the salt level.
The ham strips can be left raw or sautéed in a hot frying pan with a little oil until they turn a nice color.
Serve with the fat cubes and ham strips on top, and a little of their oil if you want.
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