PEAS WITH BAKED RICOTTA AND BREAD CRUMBS
Provided by Deborah Madison
Categories Cheese Dairy Vegetable Bake Vegetarian Dinner Ricotta Legume Pea Spring Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield A light supper for 2
Number Of Ingredients 10
Steps:
- Heat the oven to 375°F. Lightly oil a small baking dish; a round Spanish earthenware dish about 6 inches across is perfect for this amount.
- If your ricotta is wet and milky, drain it first by putting it in a colander and pressing out the excess liquid. Pack the ricotta into the dish, drizzle a little olive oil over the surface, and bake 20 minutes or until the cheese has begun to set and brown on top. Cover the surface with the bread crumbs and continue to bake until the bread crumbs are browned and crisp, another 10 minutes. (The amount of time it takes for ricotta cheese to bake until set can vary tremendously, so it may well take longer than the times given here, especially if it wasn't drained.)
- When the cheese is finished baking, heat the butter in a small skillet over medium heat. When the butter foams, add the shallots and sage and cook until softened, about 3 minutes. Add the peas, 1/2 cup water, and the lemon zest. Simmer until the peas are bright green and tender; the time will vary, but it should be 3 to 5 minutes. Whatever you do, don't let them turn gray. Season with salt and a little freshly ground pepper, not too much.
- Divide the ricotta between 2 plates. Spoon the peas over the cheese. Grate some Parmesan over all and enjoy while warm.
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Ryker Wolf Nhyansky
[email protected]I love the simplicity of this dish. It's just a few ingredients, but they come together to create a really flavorful and satisfying side dish.
Philemon Sandrose
[email protected]This is a great recipe for a quick and easy side dish. I always have frozen peas on hand, so it's nice to have a recipe that I can throw together in a few minutes.
Gw Habib
[email protected]I'm not a big fan of peas, but this dish was surprisingly good. The ricotta and bread crumbs really helped to balance out the flavor of the peas.
Teresa Hill
[email protected]This recipe was a great starting point, but I made a few changes to suit my taste. I used fresh peas instead of frozen, and I added a bit of lemon zest and chopped parsley to the ricotta mixture. It turned out delicious!
Fawad jan MK
[email protected]I would have liked the ricotta to be a bit creamier.
Saira Ana
[email protected]This dish was a bit too bland for my taste.
Murtala lilbow
[email protected]Easy and tasty!
Biffle Susann
[email protected]Delicious! I will definitely be making this again.
Philip Ngonga
[email protected]This was a great way to use up some leftover peas. I added a few chopped sun-dried tomatoes to the ricotta mixture and it gave the dish a nice pop of color and flavor.
Dwayne Useb
[email protected]I thought this dish was just okay. The peas were a little bland and the ricotta was a bit too rich for my taste. I think I would have liked it better if I had used fresh peas and a lighter cheese, like cottage cheese.
Thuwanharees
[email protected]This recipe was easy to follow and the dish turned out great. I used frozen peas and they worked just fine. I also added a little bit of garlic and onion powder to the ricotta mixture for extra flavor.
sameer bhatti
[email protected]I loved the combination of flavors in this dish. The peas were sweet, the ricotta was salty, and the bread crumbs added a nice savory touch. I would definitely recommend this recipe to anyone looking for a simple and delicious side dish.
Jaydon Sandham
[email protected]This dish was a hit with my family! The peas were tender and flavorful, the ricotta was creamy and tangy, and the bread crumbs added a nice crunchy texture. I will definitely be making this again.