Elaboration

• 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