Heat the Spanish extra virgin olive oil in a frying and sauté the garlic and onion very slowly. Season with salt. When the onion becomes translucent, increase the heat to medium and add the Serrano ham. Mix carefully and cook for 2 minutes. Next add the baby broad beans and cook for a further 5 minutes, stirring a couple of times. Serve immediately.
Preparation: Sonia Fuentes/©ICEX.
Energy (kcal): 398
Energy (kJ): 1,664
Protein (g): 27.2
Fat (g): 13.1
Carbohydrates (g): 43.0
Fibre (g): 14.5
Iron (mg): 7.3
Phosphorus (mg): 507.1
Thiamin (mg): 0.6
Information provided by: The Spanish Nutrition Foundation (FEN)
This delicious recipe would do well with any number of wines ranging from a barrel fermented white to a vibrant red. For something different, look for a dry and refreshing rosé, like those made in DO Ampurdán-Costa Brava (Catalonia) with Garnacha Tintorera grapes.
