Spring Pea And Ricotta Torte With Lemon And Mint Recipe

Name: Spring Pea And Ricotta Torte With Lemon And Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 1 shallot, finely chopped, about 1/4 cup; 2 cups shelled peas, divided; salt; 1/4 cup water or chicken stock; 1 cup whole milk ricotta; 1/4 teaspoon ground nutmeg; 4 large eggs; 1/4 cup creme fraiche; 1/4 cup finely grated Parmigiano-Reggiano cheese, plus extra for sprinkling; 1/4 cup finely grated young Pecorino cheese; 2 tablespoons finely chopped fresh mint; 2 teaspoons finely grated lemon zest; 1 teaspoon freshly ground black pepper

Servings: persons

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

1
Preheat oven to 375u00b0 F. Butter a 9-inch springform pan and wrap bottom with foil to prevent any leakage.
2
Melt 1 tablespoon butter in a skillet over medium heat. Add shallots and cook until softened, one minute. Add peas and 1 teaspoon salt; saute briefly to coat. Add water or stock. Cook until peas are tender and liquid has evaporated. Remove from heat and let cool slightly.
3
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 cheeses. Stir in remaining peas, mint, lemon zest, 1/2 teaspoon salt and black pepper.
4
Pour eggs into prepared springform pan. Sprinkle with Parmigiano-Reggiano cheese. Bake in oven until edges are golden brown and center is puffed and cooked through, about 30-35 minutes. Remove and let cool slightly. Serve warm or at room temperature.

385

kcal

Calories

Fat

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 14 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1 shallot, finely chopped, about 1/4 cup, 2 cups shelled peas, divided, salt, and more.

Yes, Spring Pea And Ricotta Torte With Lemon And Mint falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spring Pea And Ricotta Torte With Lemon And Mint

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