Broad Beans with Serrano Ham
35 min
total
4
people
401
calories per serving
Ingredients
4 people
- 600 gFresh peeled fava bean (thawed or fresh)
- 150 gSerrano ham (diced)
- 1 pcYellow onion (finely chopped)
- 2 pcGarlic (minced)
- 4 tbspExtra virgin olive oil
- 50 mlDry white wine
- 1 tspSmoked paprika
- 4 pcMint fresh (leaves chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Tender, buttery broad beans contrasting with the salty crunch of Serrano ham. Extra virgin olive oil binds everything into a short, fragrant sauce enhanced by a touch of smoked paprika.
- 1
Finely mince the onion and chop the garlic. Cut the Serrano ham into small, even cubes. The onion must melt without browning to provide sweetness.
- 2
Heat olive oil in a sauté pan. Sweat the onion until translucent. Add the ham; the fat should start to render and become glossy.
- 3
Stir in the broad beans and garlic. Sprinkle with smoked paprika. Pour in the white wine and reduce by half. The beans are ready when they are tender to the bite but not mushy.
Frequently asked questions
How do you get this dish right?
- Don't over-salt at the beginning; Serrano ham provides significant saltiness as it cooks down.
- If using large broad beans, remove the outer skin after blanching for a smoother texture.
How long does this dish keep?
Keeps for 48h in the fridge in an airtight container. Reheat gently in a pan with a splash of water.
4.8
8 reviews
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