My F&W
quick save (...)
Pea Porridge with Fresh Cheese and Ham
© Anna Williams

Pea Porridge with Fresh Cheese and Ham

  • SERVINGS: 4 first-course servings
  • FAST

Chefs Bowman Brown and Viet Pham of Salt Lake City's Forage make this creamy, tangy porridge from sweet peas and yogurt.

video Best New Chef 2011: Bowman Brown

video Best New Chef 2011: Viet Pham

  1. 2 paper-thin slices of serrano ham
  2. 3 1/2 cups fresh or frozen peas, thawed
  3. 1/4 cup plain whole-milk Greek yogurt
  4. 1 teaspoon chopped tarragon
  5. 1 teaspoon sherry vinegar
  6. 1/2 cup heavy cream, warmed
  7. Salt and freshly ground black pepper
  8. Cayenne pepper
  9. 1/4 cup fresh ricotta
  10. Pea shoots, for garnish
  1. 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.
  2. 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.

Suggested Pairing

Look for Albariño from Spain's Rías Baixas region.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.