Whipped Ricotta with Charred Snap Peas
Serves 2-4 as an appetizer or side dish
Equipment
- mandoline optional
Ingredients
Whipped Ricotta
- 1 cup whole milk ricotta
- 1 tsp honey
- Kosher salt and black pepper to taste I like heavy black pepper here!
Fried Shallot/Herb Sauce
- 2 large shallots thinly sliced and rings separated
- Grapeseed oil or olive oil for frying
- 2 Tbsp chopped fresh mint plus more leaves for serving
- 1 scallion thinly sliced
- 1 tsp chopped Calabrian chilis or red pepper flakes to taste
- ½ tsp fennel seeds
- 1 lemon zested and juiced
- Kosher salt and pepper to taste
Snap Peas
- Grapeseed oil or olive oil for charring
- 8 oz snap peas cleaned
- Kosher salt
Instructions
- Add ricotta, honey, salt and pepper to a food processor. Blend until incorporated and whipped. Set aside.
- In a small pan add enough oil to come around 1/2 way up the pan. Add in shallots and turn heat to medium low. Fry shallots, stirring constantly, until they are pale golden (careful not to overcook!).
- Remove to a paper towel lined plate and season with a little pinch of salt. Set shallots aside. Remove oil from heat and leave 1/3 cup of the shallot frying oil in the pan. We will be coming back to that!*
- Add mint, scallion, chilis, fennel seeds and lemon zest, to a medium heat resistant bowl. Set aside
- Heat a large cast iron pan until very hot and just about smoking. Add a small drizzle of oil, carefully toss in snap peas in a single layer, and resist the urge to stir them! You want to leave them be in order to get a nice char. When the one side is nicely charred, toss them once and then remove from the heat. Transfer to a bowl and season with a touch of salt.
- Return the 1/3 cup shallot oil to the heat, and heat until hot. Carefully, pour warm oil over the mint, scallion, chili mix. Stir to combine. Add in lemon juice and season with salt to taste.
- To serve, spread the ricotta out in a thin layer on platter and top with charred snap peas. Drizzle with herb sauce and top with fried shallots. Garnish with more mint leaves, if desired.
Video
Notes
*You can save any remaining shallot oil for future cooking! Its great in salad dressings, or just used in daily cooking 🙂
Tried this recipe?Let us know how it was!
