Preheat the oven to 400°. Lay the ham on a rack set over a baking sheet and bake until crisp. Let cool, then break into shards.
In a saucepan of boiling salted water, cook 3 cups of the peas until tender, 3 minutes. Drain and transfer to a food processor. Add the yogurt, tarragon and vinegar and process to a chunky puree. Add the cream and pulse to blend; transfer to a saucepan and reheat. Season with salt, pepper and cayenne. Spoon the porridge into bowls. Top with the ricotta, ham, pea shoots and remaining peas; serve.
Look for Albariño from Spain's Rías Baixas region.
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