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
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3 1⁄2ounces extra virgin olive oil
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12 button onions, peeled
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2 tablespoons water
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3 1⁄2ounces parma ham, thickly sliced or pancetta
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2 garlic cloves, thinly sliced
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1 lb peas (freshly shelled or frozen)
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salt & freshly ground black pepper
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2 tablespoons fresh flat leaf parsley, roughly chopped
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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.
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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.
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Stir in the parsley two minutes before the end of cooking. Serve as a starter or side dish with crusty bread and white wine.