1 tbs unsalted butter
1shallot, finely chopped,
450 g shelled peas
salt
6 cl water or chicken stock
25 cl whole milk ricotta
¼ ts ground nutmeg
4 large eggs
4 tbs creme fraiche
4 tbs finely grated Parmigiano cheese, plus extra for sprinkling
4 tbs finely grated young pecorino cheese
2 tbs finely chopped fresh mint
2 ts finely grated lemon zest
1 ts freshly ground black pepper
Preheat oven to 190°C. Butter a 22 cm springform pan and wrap bottom with foil to prevent any leakage.
Melt 1 tbs butter in a skillet over medium heat. Add shallots and cook until softened, one minute. Add peas and 1 teaspoon salt; sauté briefly to coat. Add water or stock. Cook until peas are tender and liquid has evaporated. Remove from heat and let cool slightly.
Transfer half of the peas to a bowl of a food processor; purée. 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, Parmigiano and pecorino cheeses. Stir in remaining peas, mint, lemon zest, ½ ts salt and black pepper.
Pour eggs into prepared springform pan. Sprinkle with Parmigiano cheese. Bake in oven until edges are golden brown and center is puffed and cooked through, about 30-35 m.
Remove and let cool slightly. Serve warm or at room temperature.
Melt 1 tbs butter in a skillet over medium heat. Add shallots and cook until softened, one minute. Add peas and 1 teaspoon salt; sauté briefly to coat. Add water or stock. Cook until peas are tender and liquid has evaporated. Remove from heat and let cool slightly.
Transfer half of the peas to a bowl of a food processor; purée. 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, Parmigiano and pecorino cheeses. Stir in remaining peas, mint, lemon zest, ½ ts salt and black pepper.
Pour eggs into prepared springform pan. Sprinkle with Parmigiano cheese. Bake in oven until edges are golden brown and center is puffed and cooked through, about 30-35 m.
Remove and let cool slightly. Serve warm or at room temperature.