The Traditional Flavour of Alta Gastronomía since 1920
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Maresme Pearls (Peas) with Bellota Ham FISAN
Drawing on tradition, this recipe combines two products whose raw material provides the basis for its preparation: the best peas from the Mediterranean Maresme and the best bellota ham from Guijuelo. Indeed, a perfect dish.
INGREDIENTS
Ingredients to serve 4:
350 g floreta variety peas
1 shallot
50 ml white wine
100 ml poultry broth
4 pea flowers
4 pea sprouts
FISAN Iberico Ham sauce:
1 kg FISAN Iberico Ham bones
2 pig’s trotters
1 onion
½ leek
1 carrot
1 parsnip
¼ celery
¼ bulb fennel
1 bulb garlic
50 g butter
Iberico panceta bacon covering:
ELABORATION
Sauce preparation:
In a pot, cover the Iberico ham bones and pig’s trotters with plenty of cold water.
Bring to the boil.
Discard the water and cover with fresh water, this time also adding the clean and chopped vegetables.
Leave to simmer over a slow heat for 6 to 8 hours.
Strain, defat and reduce until you obtain an oily and collagenous sauce.
Bind with butter to mellow and make it glossy. Set aside.
Panceta bacon covering layer:
Freeze the panceta bacon and cut a very thin layer with a slicer.
Place the panceta between sheets of baking paper for better handling. Set aside in the freezer.
Peas preparation:
Peel the shallot and chop it up very finely.
In a pot with a few drops of extra virgin olive oil, poach the shallot without letting it take colour.
Break the boil with a splash of white wine.
Add the peas and moisten with a few drops of poultry broth.
