PEAS WITH BAKED RICOTTA AND BREAD CRUMBS

Peas with Baked Ricotta and Bread Crumbs image

Number Of Ingredients 10

1 cup ricotta cheese
3 tablespoons bread crumbs
4 teaspoons butter
2 shallots, large
5 small sage leaves, minced
1 cup freshly shucked peas
1 grated zest from a lemon
1 pinch sea salt to taste
1 pinch freshly ground pepper to taste
1/4 cup parmesan cheese to taste

Steps:

Heat the oven to 375 degrees. Lightly oil a small baking dish (or 2 ramekins).
Drain the ricotta in a colander, pressing out the excess liquid. Pack into the dish(es), 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, about another 10 minutes.
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 of water and the lemon zest. Simmer until the peas are bright green and tender, 3 to 5 minutes.
Divide the ricotta between two plates. Spoon the peas over the cheese, sprinkle parmesan over the top and enjoy while warm.