Peas with Onion and Parma Ham

Rick Stein's recipe but one of Sherry's favourites with a glass of white wine.

"It's nearly vegetarian!", says Nick.

Made by Nick at Oleander Ave. January 2015

 

  • 3 1⁄2ounces  extra virgin olive oil

  • 12 button onions, peeled

  • 2 tablespoons  water

  • 3 1⁄2ounces parma ham, thickly sliced or pancetta

  • 2 garlic cloves, thinly sliced

  • 1 lb  peas (freshly shelled or frozen)

  • salt & freshly ground black pepper

  • 2 tablespoons fresh flat leaf parsley, roughly chopped

 

  • Heat two tablespoons of the olive oil in a medium-sized pan, add the onions and fry until lightly golden on all sides. Add the water, cover and simmer for five minutes until just tender.

  • Meanwhile, chop the parma ham or the pancetta into small pieces. Uncover the pan, add the remaining oil, garlic and ham or pancetta and cook for a minute or two. Add the peas, 3/4 teaspoon salt and plenty of freshly ground black pepper. Cover and simmer gently for 15 minutes until the peas are very tender and the flavours have had time to amalgamate.

  • Stir in the parsley two minutes before the end of cooking. Serve as a starter or side dish with crusty bread and white wine.