Peas, Broad Beans and Parma Ham

Peas-and-Parma-HamRecipe: Peas, Broad Beans and Parma Ham

 

Imagine you’re in Italy, basking in the sun. Chilled glass of superior vino blanco, and a bowl of freshly cooked peas, broad beans and parma ham arrives at the table. Still hot off the stove and steaming, the smell of lush fresh greens and deeply flavoured parma ham.

 

Recipe Tips: When garlic is sliced thinly and simmered in oil and water it takes on a soft sweet taste. For this reason do not use a garlic crusher when making this recipe.

 

Peas, Broad Beans and Parma Ham
Serves 2 – 4

INGREDIENTS:
2 tbsp olive oil
1 cup frozen peas, thawed
3/4 cup broad beans, cooked and shelled
6 round shallot onions, chopped
Splash water
2 cloves garlic, sliced thinly
60gm parma ham, sliced into thin strips
1 tbsp butter
Sea salt and cracked black pepper 
Extra Olive oil for drizzling

 

METHOD:

1. Fry shallots in olive oil on a low heat for approx. 5 minutes. Add sliced garlic, fry a minute being careful not to brown, then add a large splash of water to the pan, cover and simmer for 5 – 10 minutes (depending on how quickly your pan heats)

2.  Add parma ham to the pan and cook for a couple of minutes. 

3.  Add peas, cover and cook on very low heat for 5 – 8 minutes, or until soft.

4.  Remove lid, add broad beans, a good pinch of salt, cracked pepper and butter. Cook gently for a couple of minutes until warmed through.

5.  Serve drizzled with additional olive oil and cracked black pepper.

 

 



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