Peas with ham, caviaroli and pomelo2017-04-08T13:23:09+00:00

Peas with ham, caviaroli
and pomelo

One of the many virtues of CAVIAROLI is that it can take the heat. This pea stew can therefore be prepared in just a moment. With the addition of CAVIAROLI, an incredible combination of textures is created. The crunch of the peas, the smoothness of the CAVIAROLI and the freshness of the pomelo form a wonderful team of flavours and textures.

IBERIAN HAM BROTH

100g pieces Iberian ham
1 300g Iberian ham bone
400g water
0.4g xanthan gum

  1. Chop up the ham.
  2. Put all the ingredients into a saucepan and cook on a low heat for 1 hour.
  3. Take off the heat, let the broth rest and strain it through a sieve.
  4. Add the indicated amount of xanthan gum to 200g of broth and mix with an electric whisk until there are no more lumps.
  5. Keep it in the fridge.

DESEEDED POMELO

¼ Vietnamese pomelo

  1. Peel the pomelo and take out the segments.
  2. With your fingers, deseed the inside of the pomelo and separate the segments.
  3. 10g of deseeded pomelo are required per person.
  4. Keep it in the fridge.

FINISH AND PRESENTATION

200g shelled snow peas
40g PICUAL CAVIAROLI
8 fresh mint leaves

  1. Add the peas to the thickened ham broth and cook for 30 seconds.
  2. Take off the heat and add CAVIAROLI.
  3. Place the mixture on a plate. Place piles of pomelo flesh on top, and on top of that place a mint leaf. Serve.

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