Lorenza Ávila

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Lorenza Ávila

Chicharos salad with ham and mint

Name: Chicharos salad with ham and mint
Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: Internacional
Ingredients: 1 kilo pea, without the pods; 150 grams cured ham, or prosciutto in thick slices; 1 clove garlic; 2 tablespoons white vinegar; 2 branches peppermint; 2 tablespoons olive oil; 4 slices bread; parmesan cheese, in strips (to decorate)

20 mins

Low

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Lorenza Ávila

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This recipe for chicharos salad has jamón serrano and mint. You can add parmesan cheese in strips too.

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Ingredients

4 portions

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1 kilo pea, without the pods
150 grams cured ham, or prosciutto in thick slices
1 clove garlic
2 tablespoons white vinegar
2 branches peppermint
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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Chicharos salad with ham and mint