A drop of peas with Iberian ham fat and new potatoes – 55000 Recipes. Passion for food


A drop of peas with Iberian ham fat and new potatoes

There are growers who are so brave as to pick potatoes that do not exceed the size of chickpeas. Few achieve a remarkable harvest of “tear” peas, unique in texture and taste. The grains, which are barely as big as a lentil, leave an indelible memory.

Chef: Andoni Aduris

An inevitable reference in modern haute cuisine, he considers his work a way of expressing feelings. In his kitchen, technical and intellectual, everything has a specific justification. Since 1998 he has been running the Mugaritz restaurant.


  • 2 cloves garlic
  • Sunflower melted fat
  • 1 dl. cod broth
  • Extra virgin olive variety Arbekina
  • 1 kg of cod skin
  • 1 ?? 5 liters of water
  • 200 g ham fat
  • 200 ml of sunflower oil
  • 2 kg of pea tears in a pod or 200 g of pea tears
  • 200 g early harvest new potatoes
  • 1 stalk fresh parsley
  • Sol


For cod skin broth.

  1. Wash the desalinated cod skins and cook in water.
  2. As soon as it starts to boil, reduce the heat to low and let it cook in small bubbles until it is reduced to a quarter of the liquid. The resulting liquid should have the density of light honey.
  3. Strain the broth and salt the resulting liquid. Reserve.

For melted ham fat.

  1. In a saucepan, combine the ham oil and fat.
  2. Bring it close to the heat and without reaching too high temperatures, melt the fat from the ham so that it transfers all its flavor and aroma to the oil.

For peas and new potatoes.

  1. Cut the parsley very finely, but without crushing it.
  2. In turn, cut the garlic as finely as possible and keep it in enough olive oil so that it does not dry out.
  3. Cook the potatoes in water with a pinch of salt and store them without cooling.
  4. Peel a pea, grate it and keep it between damp absorbent papers. Peas should be bleached for the day to prevent them from drying out.


  1. In a saucepan with a tablespoon of raw olive oil, make the minced meat dance on low heat.
  2. Add the reduced cod peel broth.
  3. Combine the whole and add the pre-cooked potatoes.
  4. Mix the whole and add the peeled peas.
  5. Pour a good amount of melted fat ham to taste the whole, followed by chopped parsley.
  6. Perform this whole process for 4 or 5 minutes without reaching boiling temperatures to avoid discoloration and dehydration of the pea.


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