Arbeyos con Xamón - Peas with Ham

[Bob]

Arbeyos con Xamón - Peas with Ham


2 pounds fresh peas or 1 package frozen peas.
5 ounces jamón serrano or prosciutto
1 medium onion
2 tomatoes
3 ounces white wine
olive oil

If using fresh peas, remove them from the pods. Cook them briefly in lightly salted water that has already been brought to a boil. Cook until done. Remove from water and set aside peas and water separately.

Chop the onion and fry it in olive oil until transparent. Add the tomatoes, chopped, and cook together. If the mixture is too thick, add a little water from the peas. Simmer until done. Whip until just smooth in a blender.

Cut the ham into small pieces, and heat it in a frying pan with a little olive oil. Add the peas, sauce and white wine. Heat gently for about two minutes. If too thick, add a little of the water the peas were cooked in. Serve immediately.

A little sugar will bring out the sweetness of the peas.