Peas with Baked Ricotta and Bread Crumbs

Peas with Baked Ricotta and Bread Crumbs
Photo by Christopher Hirsheimer and Melissa Hamilton © 2013


  • 1 ½ pounds pod peas
  • 5 small sage leaves
  • 2 large shallots or 1/2 small onion
  • 2 to 3 tablespoons fresh bread crumbs
  • Parmesan cheese
  • freshly ground pepper
  • 4 teaspoons butter
  • + 4 more ingredients
    • Olive oil
    • 1 cup high-quality ricotta cheese, such as hand-dipped full-fat ricotta
    • Sea salt
    • Grated zest of 1 lemon

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 li...

View full recipe at Epicurious


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