Peas Baked Ricotta

In her latest and long-awaited cookbook, Vegetable Literacy, Deborah Madison explains the relationships between vegetables, herbs, and edible flowers in the same families, teaching us how to combine the right vegetables and match complimentary flavors almost instinctively. Vegetable Literacy has flavor-forward recipes– many of which have creative, innovative, and interesting touches to make every dish exciting and appealing.

This Peas with Baked Ricotta and Breadcrumbs recipe has a hint of sage; its warm, slightly lemony flavor pairs perfectly with creamy ricotta and fresh peas.

Peas with Baked Ricotta and Bread Crumbs
from Vegetable Literacy by Deborah Madison (Ten Speed Press, 2013)

A light supper for 2

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 1/2 small onion, finely diced (about 1/3 cup)
5 small sage leaves, minced (about 11/2 teaspoons)
11/2 pounds pod peas, shucked (about 1 cup)
Grated 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.

To see more recipes from Vegetable Literacy, check out our Scribd excerpt below:

Vegetable Literacy by Deborah Madison by TheRecipeClub