Peas With Baked Ricotta And Bread Crumbs Recipes

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PEAS WITH BAKED RICOTTA AND BREAD CRUMBS



Peas with Baked Ricotta and Bread Crumbs image

Provided by Deborah Madison

Categories     Cheese     Dairy     Vegetable     Bake     Vegetarian     Dinner     Ricotta     Legume     Pea     Spring     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield A light supper for 2

Number Of Ingredients 10

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 1 1/2 teaspoons)
1 1/2 pounds pod peas, shucked (about 1 cup)
Grated zest of 1 lemon
Sea salt and freshly ground pepper
Chunk of Parmesan cheese, for grating

Steps:

  • 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.

SUGAR SNAP PEAS WITH PARMESAN BREADCRUMBS



Sugar Snap Peas with Parmesan Breadcrumbs image

Toasting breadcrumbs in butter until crisp and then adding some Parmesan and fresh herbs transforms these simply cooked crisp-tender sugar snap peas in minutes. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Melt 1 tablespoon butter in a skillet over medium heat. Add 3 tablespoons breadcrumbs and toast, 3 minutes. Mix with 3 tablespoons each grated Parmesan and chopped mixed herbs and 1/4 teaspoon each kosher salt and grated lemon zest. Boil 1 pound trimmed sugar snap peas until crisp-tender, about 4 minutes; drain and top with the breadcrumbs.

PEAS WITH SAUTEED BREAD CRUMBS



Peas with Sauteed Bread Crumbs image

Categories     Onion     Vegetable     Side     Sauté     Vegetarian     Quick & Easy     Pea     Gourmet

Yield Serves 2

Number Of Ingredients 5

1/4 cup finely chopped onion
1/4 cup water
1 cup frozen peas
1 tablespoon unsalted butter
1/3 cup fresh fine bread crumbs

Steps:

  • In a small saucepan simmer the onion in the water, covered, for 4 minutes, stir in the peas, and simmer the mixture, covered, for 4 minutes, or until the peas are just tender. In a small heavy skillet heat the butter over moderately high heat until the foam subsides, add the bread crumbs, and sauté them, stirring, for 3 minutes, or until they are golden. Drain the pea mixture, add it to the bread crumbs with salt and pepper to taste, and sauté the mixture, stirring, for 1 minute.

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