Recipe Finder

The Washington Post

Peas With Baked Ricotta and Bread Crumbs

Peas With Baked Ricotta and Bread Crumbs 2.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Book Report Apr 10, 2013

A lunch or light supper dish that's a favorite of cookbook author Deborah Madison.

To add a little heft but keep things meatless, cook a cup of small pasta shells in boiling salted water, then drain them and add to the peas.


Servings: 2
Ingredients
  • Olive oil
  • 1 cup high-quality ricotta cheese, such as hand-dipped whole-milk ricotta
  • 2 to 3 tablespoons plain fresh bread crumbs
  • 4 teaspoons unsalted butter
  • 2 large shallots or 1/2 small onion, finely diced (about 1/3 cup)
  • 5 small sage leaves, minced (about 1 1/2 teaspoons)
  • 1 1/2 pounds peas in their pods, shucked (about 1 cup; may substitute 1 cup freshly shucked peas)
  • 1/2 cup water
  • Grated zest of 1 lemon
  • Sea salt
  • Freshly ground black pepper
  • Chunk of Parmigiano-Reggiano cheese, for a grated garnish

Directions

Preheat the oven to 375 degrees. Grease a small baking dish with a little oil.

If the ricotta is wet and milky, drain it first by putting it in a colander and pressing out any excess liquid. Pack the ricotta into the baking dish and drizzle a little oil over the surface; bake for 20 to 30 minutes, until the cheese has begun to set and brown on top.

Cover the surface with the bread crumbs and bake for 10 minutes, until the bread crumbs are browned and crisp and the cheese has set. (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 the cheese was not drained.)

When the cheese has set, heat the butter in a small skillet over medium heat until the butter foams. Add the shallots and sage and cook for about 3 minutes, until softened, then stir in the peas, water and lemon zest. Cook until the peas are bright green and tender; the time will vary, but it should take 3 to 5 minutes. Do not overcook. Season with salt and a little pepper.

Divide the ricotta between individual plates, then spoon the peas over the baked cheese. Grate the Parmigiano-Reggiano cheese over the top. Serve warm.


Add it
Rate it

Recipe Source

Adapted from "Vegetable Literacy: Cooking and Gardening With Twelve Families From the Edible Plant Kingdom, With Over 300 Deliciously Simple Recipes," by Deborah Madison (Ten Speed Press, 2013).

Tested by Jim Webster.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (0)

Rate this recipe

Nutritional Facts

Calories per serving: 450


% Daily Values*

Total Fat: 25g 38%

Saturated Fat: 15g 75%

Cholesterol: 85mg 28%

Sodium: 270mg 11%

Total Carbohydrates: 36g 12%

Dietary Fiber: 9g 36%

Sugar: 14g

Protein: 24g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

SECTION: !!!
INITIAL commentConfig: {includereply=true, canvas_permalink_id=washpost.com/8bvh5zpd9k, allow_comments=true, commentmaxlength=2000, includeshare=true, display_comments=true, canvas_permalink_app_instance=bg52e9xhqr, display_more=true, moderationrequired=false, includefeaturenotification=true, defaultsort=reverseChronological, canvas_allcomments_id=washpost.com/km4ey0dajm, comments_period=14, includevoteofftopic=false, allow_videos=false, childrenitemsperpage=3, markerdisplay=post_commenter:Post Commenter|staff:Post Writer|top_commenter:Post Forum|top_local:Washingtologist|top_sports:SuperFan|fact_checker:Fact Checker|post_recommended:Post Recommended|world_watcher:World Watcher|cultuer_connoisseur:Culture Connoisseur|weather_watcher:Capital Weather Watcher|post_contributor:Post Contributor, includesorts=true, includeheader=true, defaulttab=all, includeverifiedcommenters=true, includerecommend=true, maxitemstop=2, includereport=true, source=washpost.com, allow_photos=false, maxitems=7, display_ugc_photos=false, includepause=true, canvas_allcomments_app_instance=6634zxcgfd, includepermalink=false}!!!

FINAL commentConfig: {includereply=true, canvas_permalink_id=washpost.com/8bvh5zpd9k, allow_comments=true, commentmaxlength=2000, includeshare=true, display_comments=true, canvas_permalink_app_instance=bg52e9xhqr, display_more=true, moderationrequired=false, includefeaturenotification=true, defaultsort=reverseChronological, canvas_allcomments_id=washpost.com/km4ey0dajm, comments_period=14, includevoteofftopic=false, allow_videos=false, childrenitemsperpage=3, markerdisplay=post_commenter:Post Commenter|staff:Post Writer|top_commenter:Post Forum|top_local:Washingtologist|top_sports:SuperFan|fact_checker:Fact Checker|post_recommended:Post Recommended|world_watcher:World Watcher|cultuer_connoisseur:Culture Connoisseur|weather_watcher:Capital Weather Watcher|post_contributor:Post Contributor, includesorts=true, includeheader=true, defaulttab=all, includeverifiedcommenters=true, includerecommend=true, maxitemstop=2, includereport=true, source=washpost.com, allow_photos=false, maxitems=7, display_ugc_photos=false, includepause=true, canvas_allcomments_app_instance=6634zxcgfd, includepermalink=false}!!