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Ricotta and pea spread

updated

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Ingredients for 1 servings:

  • 300 g peas, frozen
  • 1 onion(s)
  • 100 g ricotta
  • 100 g mascarpone
  • 1 pinch of curry powder
  • salt and pepper
  • Sugar
  • some mint leaves, if available

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 26 minutes

fresh, vegetarian spread

Boil 200 ml of lightly salted water with a little sugar. Add the frozen peas and cook over medium heat for about 6 minutes until slightly al dente. Drain the peas and puree half of them with a hand blender. Dice the onion and sauté in a little oil. Mix the mascarpone and ricotta. Stir in the pureed peas. Add the diced onion and the remaining peas and season with curry, salt, and pepper. If you have some mint leaves, finely slice them and add them to the spread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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