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
- Preheat the oven to 400.
- Lay the ham on a rack set over a baking sheet and bake until crisp.
- Let cool, then break into shards.
- In a saucepan of boiling salted water, cook 3 cups of the peas until tender, 3 minutes.
- Drain and transfer to a food processor.
- Add the yogurt, tarragon and vinegar and process to a chunky puree.
- Add the cream and pulse to blend; transfer to a saucepan and reheat.
- Season with salt, pepper and cayenne.
- Spoon the porridge into bowls.
- 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)