Peas and jamon

Peas and jamon

4.8 6 ratings

Prep. 25 min

Total 40 min

6 portions

Ingredients

manchego cheese cut into pieces (3 cm) (see Tips)
50 g
water
600 g
shelled peas (see Tips)
500 g
shelled broad beans (see Tips)
200 g
eschalots
2
garlic cloves
2
extra virgin olive oil
40 g
jamon cut into slices (1 cm), then diced
120 g
fino sherry (see Tips)
40 g
Chicken stock paste (see Tips)
½ tsp
salt to taste
1 tsp
fresh ground black pepper to taste
½ tsp
fresh mint leaves only
4 sprigs

Difficulty

easy

Nutrition per 1 portions

Sodium 846.8 mg

Protein 13.7 g

Calories 1070 kJ / 254.7 kcal

Fat 17.1 g

Fibre 7.6 g

Saturated Fat 4 g

Carbohydrates 8.3 g

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Also featured in

Entertaining with Dani Valent 95 Recipes
Australia and New Zealand

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