Pea Porridge with Fresh Cheese and Ham

• 2 paper-thin slices of serrano ham
• 3 1/2 cups fresh or frozen peas, thawed
• 1/4 cup plain whole-milk Greek yogurt
• 1 teaspoon chopped tarragon
• 1 teaspoon sherry vinegar
• 1/2 cup heavy cream, warmed
• Salt and freshly ground black pepper
• Cayenne pepper
• 1/4 cup fresh ricotta
• Pea shoots, for garnish

1. Preheat the oven to 400.
2. Lay the ham on a rack set over a baking sheet and bake until crisp.
3. Let cool, then break into shards.
4. In a saucepan of boiling salted water, cook 3 cups of the peas until tender, 3 minutes.
5. Drain and transfer to a food processor.
6. Add the yogurt, tarragon and vinegar and process to a chunky puree.
7. Add the cream and pulse to blend; transfer to a saucepan and reheat.
8. Season with salt, pepper and cayenne.
9. Spoon the porridge into bowls.
10. Top with the ricotta, ham, pea shoots and remaining peas; serve.

paper, frozen peas, milk, tarragon, sherry vinegar, heavy cream, salt, cayenne pepper, fresh ricotta, pea shoots

Taken from www.foodandwine.com/recipes/pea-porridge-fresh-cheese-and-ham (may not work)