Peas with Ricotta and Spring Onion Kimchi Recipe

Name: Peas with Ricotta and Spring Onion Kimchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds small spring onions, scallions or ramps, cut into 2-inch pieces, bulbs quartered if large; 1/4 cup Asian fish sauce; 1/2 cup gochugaru (Korean red chile flakes); 1 tablespoon minced peeled fresh ginger; 1 tablespoon sesame seeds; 1 tablespoon anise seeds; 1 1/2 pounds sugar snap peas, trimmed; 1 1/2 pounds snow peas, trimmed; 1 Belgian endive, quartered lengthwise and sliced crosswise 1/4 inch thick; Salt; Pepper; 1 pound fresh ricotta cheese

Servings: persons

2 pounds small spring onions, scallions or ramps, cut into 2-inch pieces, bulbs quartered if large
1/4 cup Asian fish sauce
1/2 cup gochugaru (Korean red chile flakes)
1 tablespoon minced peeled fresh ginger
1 tablespoon sesame seeds
1 tablespoon anise seeds
1 1/2 pounds sugar snap peas, trimmed
1 1/2 pounds snow peas, trimmed
1 Belgian endive, quartered lengthwise and sliced crosswise 1/4 inch thick
Salt
Pepper
1 pound fresh ricotta cheese

1
Make the kimchi Bring a large saucepan of water to a boil.
2
Blanch the onions until tender, about 1 minute, then drain well.
3
Transfer to a large jar.
4
In a small saucepan, combine the fish sauce, gochugaru and ginger with 1 cup of water and bring to a boil.
5
Pour the hot mixture over the onions.
6
Stir in the sesame seeds and anise seeds.
7
Close the jar and let stand for 2 hours.
8
Meanwhile, make the salad Fill a large bowl with ice water.
9
In a large saucepan of boiling water, blanch the snap peas until bright green and crisp-tender, about 3 minutes.
10
Using a slotted spoon, transfer to the ice bath to cool.
11
Blanch the snow peas until bright green and crisp-tender, about 1 minute.
12
Drain and transfer to the ice bath.
13
Drain all of the peas and pat dry, then cut in half lengthwise and transfer to a large bowl.
14
Add the endive and 1/4 cup of the kimchi pickling liquid, season with salt and pepper and toss to coat.
15
Spoon the ricotta onto plates and top with the pea salad.
16
Garnish with some of the kimchi and serve.

1109

kcal

Calories

Fat

219

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds small spring onions, scallions or ramps, cut into 2-inch pieces, bulbs quartered if large, 1/4 cup Asian fish sauce, 1/2 cup gochugaru (Korean red chile flakes), 1 tablespoon minced peeled fresh ginger, and more.

Yes, Peas with Ricotta and Spring Onion Kimchi falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peas with Ricotta and Spring Onion Kimchi

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