Whipped Ricotta with Charred Snap Peas

Name: Whipped Ricotta with Charred Snap Peas
Cuisine: European, Italian, Mediterranean
Ingredients: 1 cup whole milk ricotta; 1 tsp honey; Kosher salt and black pepper to taste (I like heavy black pepper here!); 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); Grapeseed oil or olive oil (for charring); 8 oz snap peas (cleaned); Kosher salt

7 steps

Serves 2-4 as an appetizer or side dish

Updated at: Sun, 08 Dec 2024 20:31:08 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories354.7 kcal (18%)

Total Fat21.5 g (31%)

Carbs28.1 g (11%)

Sugars10.1 g (11%)

Protein13.7 g (27%)

Sodium1298.6 mg (65%)

Fiber5 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 cupwhole milk ricotta

1 tsphoney

Kosher salt

black pepper

to taste, I like heavy black pepper here

2shallots

large, thinly sliced and rings separated

Grapeseed oil

or olive oil, for frying

2 Tbspfresh mint

chopped, plus more leaves for serving

1scallion

thinly sliced

1 tspCalabrian chilis

chopped, or red pepper flakes to taste

½ tspfennel seeds

or olive oil, for charring

8 ozsnap peas

cleaned

kosher salt

Instructions

Step 1

Add ricotta, honey, salt and pepper to a food processor. Blend until incorporated and whipped. Set aside.

Step 2

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!).

Step 3

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!*

Step 4

Add mint, scallion, chilis, fennel seeds and lemon zest, to a medium heat resistant bowl. Set aside

Step 5

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.

Step 6

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.

Step 7

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.

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