Ham Hock Pea and Mint Papperdelle
No Video
  • Prep time 30 '
  • Total time 50 '
4

Ingredients

  • 1 carrot, diced
  • 0.5 leek, diced
  • 0.5 onion, finely diced
  • 2 sprigs thyme
  • 1 hamhock (approximately 1kg including bones, 500g of meat)
  • 25 g butter
  • 1 shallot, diced
  • 2 cloves garlic, sliced
  • 150 g fresh peas, blanched
  • 200 ml chicken stock
  • 150 g Philadelphia Light
  • juice of 1 lemon
  • 400 g Papperdelle, fresh
  • 150 g fresh peas, blanched
  • 6-8 mint leaves, shredded
  • Grated parmesan, to serve

Instructions

  • Make a stock out of the carrot, leek, onion and thyme. Add the ham hock into the stock and cook for 3-4 hours or until the meat starts to fall from the bone. Remove from the stock and allow to cool. Once cooled, flake the meat and store chilled until needed.
  • Make the pea puree by adding the butter to a pan with the shallot, and garlic. Sweat for a few minutes. Add the frozen peas and chicken stock. Bring to the boil, season and blitz until smooth. Then stir in the Philadelphia Light and the juice of one lemon.
  • Cook the papperdelle pasta in boiling salted water as per instructions. Heat up the pea puree and add in the blanched fresh peas and the flaked ham hock meat.
  • Put the pasta into the puree with a little of the cooking water and coat well. Fold in the mint. Serve with grated Parmesan.

TipsTip

Nutritional Information

Typical values Per Recipe
Energy 12408.0 kj
Energy 2963.0 kcal
Fat 121.6 g
Carb 276.8 g
Protein 207.2 g