Text 29921, 72 rader
Skriven 2015-08-12 04:16:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 1839
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peas w/Baked Ricotta & Bread Crumbs
 Categories: Vegetables, Cheese, Breads, Citrus, Herbs
      Yield: 2 servings
 
           Olive oil
      1 c  High-quality ricotta cheese
      3 tb Fresh bread crumbs
      4 ts Butter
      2 lg Shallots; fine diced
           +=OR=+
    1/2 sm Onion; fine diced
      5 sm Sage leaves; minced
  1 1/2 lb Pod peas; shucked
           Grated zest of 1 lemon
           Sea salt & fresh ground
           - pepper
           Chunk of Parmesan cheese;
           - for grating
 
  Heat the oven to 375øF/190øC.
  
  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.
  
  by Deborah Madison; Vegetable Literacy
  
  Epicurious | March 2013
  
  Yield: Light supper for two
  
  MM Format by Dave Drum - 12 June 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Not for troglodytes to whom a mall pretzel with mustard is radical.
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