Preparation

sauté the chopped onion and ham in butter. add the champignons, peas and sour cream. when it is at the boiling point (sour cream should not boil), remove from heat and place over capelete cooked in boiling salted water al dente.

Ingredients

  • 400g of meat chapel
  • 2 tablespoons butter
  • 1 chopped onion
  • 200g of cooked ham
  • 1 can of drained peas
  • 150g of champignon
  • 250g of cream
  • Salt and pepper to taste
  • grated Parmesan cheese