Â鶹ԼÅÄmade ricotta, marrowfat peas, pesto and toasted sourdough crumb
This tasty but simple meal takes freshly made, creamy ricotta and pairs it with punchy pesto, spicy peas and a crunchy sourdough crumb.
Ingredients
For the ricotta
- 350ml/12fl oz whole milk
- 50ml/2fl oz double cream
- 2 tbsp white wine vinegar
- pinch salt
For the salad leaf pesto
- 60g/2¼oz mixed salad leaves
- ½ bunch fresh flatleaf parsley, stalks and leaves (approximately 10g)
- ½ bunch fresh dill, stalks and leaves
- 1 green chilli, finely chopped
- 50²µ/1¾´Ç³ú pumpkin seeds, toasted
- ½ tsp nutritional yeast
- 100ml/3½fl oz olive oil
- pinch salt
For the marrowfat peas
- 2 tbsp smoked rapeseed oil
- 200g/7oz marrowfat peas, cooked
- ½ tsp cumin seeds, toasted and lightly crushed
- ½ tsp smoked paprika
- ½ tsp coriander seeds, toasted and lightly crushed
For the sourdough crumb
- 1 slice day-old sourdough bread
- 50g/2oz unsalted butter
- 1 tsp thyme leaves, picked
Method
To make the ricotta, bring the milk and cream to the boil in a saucepan. Add the vinegar and remove from the heat. Leave to sit for 2 minutes then gently pour the contents through a wide sieve to separate the curds from the whey. Pop the curds into a bowl and season with salt.
To make the pesto, pop everything into a blender, add a good splash of cold water and blitz until still slightly chunky. Season with salt.
To make the marrowfat peas, heat the oil in a frying pan and add the peas, salt and spices. Toss until the peas start to brown a little.
To make the sourdough crumb, blitz the sourdough in a blender or food processor until a chunky crumb forms. Heat the butter in a frying pan, add the breadcrumbs, salt and thyme and cook until golden.
To serve, pop the peas into a shallow bowl and top with the ricotta. Sprinkle over the crumbs then dollop over the pesto.
