Whipped Lemon Ricotta with Snap Pea Salad
Whipped Lemon Ricotta with Snap Pea Salad
Homemade Fresh Ricotta:
- Ingredients:
- 4 cups whole milk
- 2 cups heavy cream
- ½ tablespoon coarse salt
- 2 fresh lemons, juiced
- Snap Pea Salad:
- 2/3 cup fresh ricotta
- 1 teaspoon finely grated lemon zest, plus 1 tablespoon lemon juice
- ½ small garlic clove, finely grated
- ¼ cup extra-virgin olive oil, plus extra for drizzling at the end
- 1 cup finely chopped mixed chives, parsley, mint, and/or tarragon
- kosher salt
- black pepper
- 8 ounces sugar snap peas
- ½ cup pea shoots or other greens
- extra fresh mint, for garnish (optional)
- everything bagel seasoning, for garnish (optional)
Homemade Fresh Ricotta:
Line a strainer with 2 layers of cheese-cloth and place a strainer over a large bowl. Set aside (near sink) until ready to use.
Cut lemons in half and squeeze juice in a small bowl; strain pulp and seeds. Set next to the stove until ready to use.
Combine milk, cream, and salt in a 4- to 5-quart pot; heat mixture over medium-high heat, stirring frequently to prevent scorching until you have a gentle boil (190º - 195ºF.). Milk should be steamy with foam at the sides of the pan. Remove pan from the heat; pour in lemon juice. Softly stir, once or twice, and let the milk sit undisturbed for 10 minutes (this step is very important- the milk, cream and lemon juice need to coagulate).
Place strainer with bowl inside the sink and gently pour the mixture into the cheesecloth-lined strainer. Allow curds to drain 20-30 minutes, carefully twist the cheesecloth to remove excess liquid. The longer your mixture drains, the thicker the ricotta! Once you are done straining, transfer cheese to a container and discard the cheesecloth. Ricotta will keep fresh in the refrigerator up to 4-5 days.
Snap Pea Salad:
In a food processor, whip the ricotta, lemon zest, lemon juice, garlic and ¼ cup of olive oil until smooth. Spread ricotta mixture on a platter,add in
the herbs of choice.
In a medium saucepan, bring water to a boil over high heat. Add peas, and cook just until bright green, about 1-2 minutes (leaving them crunchy). Immediately transfer peas to a bowl of ice water; let stand 5 minutes. Drain well. Slice open the peas and toss with pea shoots, fresh mint and lemon juice.
Top pea mixture over whipped ricotta and herbs. Garnish with extra fresh mint and bagel seasoning (if using) and drizzle with olive oil.
Enjoy!
