This recipe for chicharos salad has jamón serrano and mint. You can add parmesan cheese in strips too.
Learn more about Lorenza Ávila
Ingredients4 portions
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.
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