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Peas with Serrano Ham

By Chef Julio Torralba


10 in Saladmaster Titanium Skillet


  • 300 g peas (fresh or frozen)
  • 100 g sweet onion cut into brunoise (very small dice)
  • 150 g very small diced ham
  • 10 g of wheat flour
  • Extra Virgin Olive Oil


  • Add two tablespoons of extra virgin olive oil to the 10 in Saladmaster Titanium skillet and put to medium temperature
  • Add onion and sauté over low heat
  • In the 3 Qt Saladmaster titanium sauce pan, add water up to three quarters of the capacity and put at 70% temperature, when the boiling begins add the peas (if fresh cook about 8 minutes, if they are frozen 12 minutes)
  • When the onion begins to transparent, add the small chopped serrano ham and saute with the onion for a couple of minutes
  • Add flour (10g) to the skillet and stirring, add a ladle of the peas cooking water
  • Keep at medium low heat stirring gently in the pan until the sauce is slightly bound
  • Add the well drained peas and mix well without breaking the peas
  • Serve immediately
  • Garnish with a fresh mint leaf each dish