Lobster Salad, Baked Ricotta, Pasta with Peas

We had some left over lobster (always a good thing) and made a Lobster Salad as a first course. We then made Peas with Baked Ricotta and Bread Crumbs from Vegetable Literacy by Deborah Madison. We thought it was heavy and probably won’t make it again.

For the main course we made Orecchiette Carbonara with English Peas and Pea Shoots, this is a wonderful pasta we make every spring when English Peas are fresh in the market. The recipe is from Sunday Supper at Lucques by Suzanne Goin. You can get the recipe from our blog of: April 28, 2009. Click the date to get the recipe.

Peas with Baked Ricotta and Bread Crumbs

Vegetable Literacy

Deborah Madison

A light supper for 2

Faced with a cup of just-shucked peas, my mind runs in a million directions. Should I simmer them with soft butter lettuce leaves, pair them with pasta, or flatter their delicacy with new sage leaves and their blossoms, fresh mint, or lemon (or even all three)? Basil is lovely with peas, too. I could add them to that meager handful of fava beans that are waiting for company, or use them to make a frothy green soup. After scanning the possibilities, I end up cooking them with minced shallot, sage, and lemon, then spooning them over baked ricotta with crispy bread crumbs. This is one of my favorite dishes.

Olive oil

1       cup high-quality ricotta cheese, such as hand-dipped full-fat ricotta

2 to 3         tablespoons fresh bread crumbs

4         teaspoons butter

2       large shallots or 1/4; small onion, finely diced (about 1/3 cup)

5       small sage leaves, minced (about 1-1/2 teaspoons)

1-1/2 pounds pod peas, shucked (about 1 cup)

Crated zest of 1 lemon

Sea salt and freshly ground pepper

Chunk of Parmesan cheese, for grating

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.

With Pasta: Cook 1 cup or so pasta shells in boiling, salted water. Drain and toss them with the peas, cooked as above, and then with the ricotta. The peas nestle in the pasta, like little green pearls.