TasteFood

Spring Pea and Ricotta Torte with Lemon and Mint

I love peas.  They are nature's superior answer to fast food, popped straight from the shell into the mouth. No plastic packaging, no coloring nor additives. I also enjoy them cooked, but in our house they rarely last long enough to make it to the cooking stage. When I do manage to put some aside, I love to purée them and  serve as an accompaniment to shellfish, or keep them whole, tossed into pastas and risottos. This torte has a little of both. Fresh peas are cooked in butter with shallots and then divided. Half remain intact and the other half are puréed with ricotta to form the base for this colorful springtime egg dish. 
 

Spring Pea and Ricotta Torte with Lemon and Mint

The unmistakable sweetness of the peas is amplified by cooking and can overpower the eggs and ricotta, so I like to balance their sweetness with tangy lemon zest, lots of salty Italian cheese and fresh mint. This dish may be served warm or at room temperature. I find that by letting the torte cool to room temperature, the flavors mellow and smooth into each other in a very appealing way. Serves 8.
 

1 tablespoon unsalted butter
1 shallot, finely chopped, about 1/4 cup
2 cups shelled peas
salt
1/4 cup water or chicken stock
1 cup whole milk ricotta cheese
1/4 teaspoon ground nutmeg
4 large eggs
1/4 cup creme fraiche
1/4 cup finely grated young Pecorino cheese
1/4 cup finely grated Parmigiano-Reggiano cheese, plus extra for sprinkling
2 tablespoon finely chopped fresh mint
2 teaspoons finely grated lemon zest
1 teaspoon freshly ground black pepper

Preheat oven to 375 F. Butter a 9 inch springform pan and wrap bottom with foil to prevent any leakage. Melt 1 tablespoon butter in a skillet over medium heat.  Add shallots and cook until softened, one minute. Add peas and 1 teaspoon salt; sauté briefly to coat. Add water or stock, and cook until peas are tender and liquid has evaporated. Remove from heat and let cool slightly. Transfer half of the peas to a bowl of a food processor; puree. Add ricotta and nutmeg; pulse to blend. Add eggs one at a time, blending well after each addition. Transfer to a bowl. Whisk in creme fraiche, 1/4 cup Parmigiano-Reggiano and Pecorino cheese. Stir in remaining peas, mint, lemon zest, 1/2 teaspoon salt and black pepper. Pour eggs into prepared springform pan. Sprinkle top with extra Parmigiano-Reggiano cheese. Bake in oven until edges are golden brown and center is puffed and cooked through, about 30-35 minutes. Serve warm or at room temperature.

If you like this recipe you might like these recipes from TasteFood:

 Asparagus with Crispy Prosciutto and Tarragon Aioli

Linguine with Asparagus, Morels and Fava Beans

 

 Potato, Rosemary, Garlic Pizza

Or these recipes with spring peas from the Foodblogs:  
Spring Pea Salad from Yum Sugar
Lemon Pasta with Peas and Mint from Ms. Adventures in Italy
English Pea, Potato and Rice Soup from Cannelle et Vanille
Braised Peas with Spring Onion and Lettuce from Sassy Radish

The BloggerAid Cook Book

Last April I posted a Mystery Recipe that was created for The BloggerAid Cook Book.  This cookbook is a collection of recipes by food bloggers from around the world.  They are united by their commitment to making a difference by raising funds for the United Nation's World Food Programme and their passion for "all things foodie."   This is BloggerAid's biggest fundraiser to date and 100% of the proceeds from the cookbook will benefit the WFP's School Meals Programme, which benefits an average of 22 million hungry children each year. 

After months of work and effort, BoggerAid is happy to announce the publication of The BloggerAid Cook Book, which can be purchased here from Create Space.  I am grateful to have been a small part of this inspiring and collective result with my recipe for Asparagus and Leek Frittata, and cannot think of a better gift to give in this holiday season.  

 

Asparagus and Leek Frittata - TasteFood
from The BloggerAid Cook Book 

This recipe is simple to prepare, economical in ingredients and fresh with seasonal produce.  It can be prepared for lunch or an easy dinner.  Accompany with a Green Salad and Roasted Potatoes.

Serves 4

2 tablespoons extra-virgin olive oil
1 leek (white and green part only), halved lengthwise and sliced thinly - about one cup
1 lb./500 g. asparagus, ends trimmed, cut on diagonal in 1" pieces
6 large eggs
6 oz. (175 g.) Gruyère cheese, grated
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup grated Parmigiano-Reggiano cheese

Preheat oven broiler.
Heat oil in an oven-proof skillet over medium heat.  Add leek and sauté until soft but not turning brown, about 3 minutes.  Add asparagus, sprinkle lightly with 1/4 teaspoon salt and sauté until bright green and crisp tender, about 5 minutes.
Lightly beat eggs in a medium bowl.  Add 3/4 of the Gruyère cheese, 1/2 teaspoon salt and freshly ground black pepper.  Pour eggs over asparagus, gently stirring to distribute evenly.  Cook over medium heat until bottom is set and top is still runny.  Sprinkle remaining Gruyère cheese and Parmigiano-Reggiano cheese over top.  Place skillet in oven under grill.  Broil until frittata is puffed and golden brown, 2-3 minutes.  Remove and serve immediately or at room temperature.