SAUTEED MANGETOUT PEAS WITH SMOKED ‘PRESUNTO DA PÁ’ (‘PICNIC GAMMON’)
300g Mangetout peas
200g Smoked ‘Presunto da pá’ (sort of ‘Picnic Gammon’)
1 medium onion
1 garlic clove
1dl olive oil
1 tsp chopped sun-dried tomatoes
2 ripe tomato
3cl white ‘vinho verde’
4 eggs to poach
Salt and pepper as needed
Dice the mangetout in cubes and soak in cold water for one hour. Braise the chopped onion (cut into half-moons) with olive oil and the crushed garlic clove. Let it brown a little and add the ripe tomatoes without skin or seeds, then add the smoked ‘Picnic Gammon’ and drizzle with white wine. Let it braise for a few minutes over low heat.
In the meantime, wash the mangetout peas thoroughly, remove the string and add them to the smoked ‘Picnic Gammon’ preparation. Let it braise on low heat for 4 minutes.
Poach the eggs and serve over the mangetout peas with smoked ‘Picnic Gammon’.
Serve with white rice.