Peas with Baked Ricotta and Bread Crumbs

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


  • 1-½ lbs. pod peas, shucked (about 1 cup)
  • 1 cup high-quality ricotta cheese, such as hand-dipped full-fat ricotta
  • Sea salt and freshly ground pepper
  • Grated zest of 1 lemon
  • Olive oil
  • Chunk of Parmesan cheese, for grating
  • 5 small sage leaves, minced (about 1-½ tsp.)
  • + 3 more ingredients
    • 2 large shallots or ½ small onion, finely diced (about 1/3 cup)
    • 2 to 3 Tbs. fresh bread crumbs
    • 4 tsp. butter

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 l...

View full recipe at Fine Cooking


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