Ham and Pea Salad – A Detailed recipe cooking. 
Photo of the dish:David Maloche Time: 40 min. Difficulty: Easy Servings: 4 – 6 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 500 gr. young peas in pods, trim and remove hard fiber
- Coarse salt
- Olive oil
- 1 garlic clove crushed
- A pinch of crushed dried red pepper
- 200 gr. slices of dried ham prosciutto, cut into thin strips
- 1/4 Art. red wine vinegar
- 2 tbsp. young arugula
- 1/2 small red onion head, cut into rings
- 1/4 Art. pecorino cheese chips (cut with a vegetable knife)
- 8 – 10 fresh mint leaves, cut into strips
Recipes with similar ingredients: arugula, sugar peas in pods, prosciutto, dried ham, wine vinegar, pecorino cheese romano, red pepper flakes, red onion, garlic, mint
Recipe preparation:
- Blanch the peas, bring a large pan with well salted water to a boil and fill a large bowl with salt ice water. Throw the peas into boiling water, bring to a boil and cook for 2 minutes. Drain the peas and immediately immerse in ice water. When the peas have cooled, drain and transfer to paper towels. Cut the pods in half.
- Cover the bottom of the middle pan with olive oil and add garlic and red pepper; heat the pan to medium temperature and fry for 2-3 minutes. Remove the garlic and discard it – it performed your garlic fate! Add prosciutto to the pan and fry 3-4 minutes or until crispy, then pour vinegar. Turn off the fire.
- In a large bowl, mix arugula, peas and onions with prosciutto and liquid from a pan; mix well. Add cheese and peppermint and taste it. Season with salt if necessary. Italian Salad with young arugula.
