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Lorenza

Lorenza Ávila

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Recipe of Chicharos salad with ham and mint
Recipe

Chicharos salad with ham and mint

20 mins
Low
13
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This recipe for chicharos salad has jamón serrano and mint. You can add parmesan cheese in strips too.
Learn more about Lorenza Ávila

Ingredients

4 portions
  • 1 kilo pea, without the pods
  • 150 grams Serrano ham, or prosciutto in thick slices
  • 1 clove garlic
  • 2 tablespoons white vinegar
  • 2 branches Fresh mint
  • 2 tablespoons olive oil
  • 4 slices bread
  • parmesan cheese, in strips (to decorate)

Preparation

Thaw the peas and cook in a pot with boiling salted water for approximately 8 minutes
Wash the mint sprigs and separate the leaves.
Cut the ham into thin strips and sauté it in a pot with the oil.
Add the chopped garlic and a few seconds later the pea well drained.
Cook everything for a few minutes.
Sprinkle with the vinegar, add the minced mint and let the fire a few minutes more.
Put to toast the bread.
Man salad with slices of toasted bread.

PRESENTATION

Garnish with parmesan cheese in strips.

TIPS

To more easily peel the peas without peeling, put them to cook with everything and the pods. The pods will be floating and the peas will go to the bottom.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Alexandre Correa
22/03/2013 18:15:55
delicioso muy rico

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