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Ham Hock Pea and Mint Papperdelle
, finely diced
hock (approximately 1kg including bones, 500g of meat)
juice of 1 lemon
, to serve
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.
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