Peas with FISAN Bellota Ham Sauce and Migas de Pastor

Ham sauce preparation:

Place the meat in a tilting skillet and blanch.

Discard the water, add the mirepoix and refill with water.

Bring to the boil and simmer for 24 h.

Strain the broth. Cool and defat. Reduce. Set aside.

Ham oil preparation:

Infuse all the ingredients in a pot over a low heat for 2 hours. Strain and set aside.

Ham migas preparation:

Melt the butter with the ham oil in a wide rondeau pan.

Add the panko and cook over a medium-low heat, stirring to prevent burning, until it takes on a toasted/golden colour.

Season with salt and pruned thyme. Once cold, add the finely cut spring onion, so that it maintains its colour.

Sago cooking:

Boil the water with the salt. Add the sago and cook for 15 minutes, stirring every 2.

Once cooked, strain and rinse thoroughly under cold water using the same sieve, so that the sago pearls remain as loose as possible.

Allow to dry, set aside and add a little sunflower oil to prevent the pearls from sticking together.

Peas cooking:

Brunoise the shallot.

Sauté with a little butter and deglaze with white wine.

Add the peas and the cocido broth, cook until tender.

Glaze with the ham sauce and season.

Plating:

Place a cookie cutter on the bottom of a soup plate and arrange the migas around it. 

Put the cooked peas in the middle.

Finish by placing the pea shoot on top.