Peas, eggs and ricotta cheese

Ricotta cheese, peas, eggs

Peas, eggs and ricotta cheese

Peas, eggs and ricotta cheese is a dish that can be cooked throughout the year, using frozen peas. But during this season, with fresh peas, it is definitely a whole other story.

Servings: 4

Ingredients:

  • 14     oz     Fresh shelled peas
  • 7      oz      Cow’s milk ricotta
  • 4                Organic eggs
  • 1                Large onion
  • 3    tbsp     Extra virgin olive oil
  • 1     cup     Water
  •                  Parsley (to taste)
  •                  Black pepper (to taste)
  •                  Salt (to taste)

Peas, eggs and ricotta cheese

Peas, eggs and ricotta cheese

Peas, eggs and ricotta cheese

Instructions:

To prepare peas, eggs and ricotta cheese, peel and chop one onion and make a soffritto with the extra virgin olive oil (a). Add the peas (b) and season with chopped parsley, salt and black pepper (c). Then pour the water and cook for about 15 minutes. Cut the ricotta cheese into chunks, add them to the peas (d) and cook for a few minutes. Finally, add the eggs (e), put the lid on and cook for another 6-7 minutes.
Peas, eggs and ricotta cheese can be served both hot or cold, garnished with fresh parsley, black pepper and a sprinkle of extra virgin olive oil (f).

Peas, eggs and ricotta cheese

Peas, eggs and ricotta cheese

Peas, eggs and ricotta cheese

Peas, eggs and ricotta cheese

Peas, eggs and ricotta cheese

Peas, eggs and ricotta cheese

Piselli, uova e ricotta

La minestra di piselli, uova e ricotta può essere cucinata durante tutto l’anno, usando i piselli surgelati. Ma preparata in questa stagione, con i piselli freschi sarà decisamente tutta un’altra storia.

Ingredienti per 4 persone:

  • 400     gr       Piselli freschi sgranati
  • 200     gr       Ricotta di mucca
  • 4                   Uova biologiche
  • 1                   Cipolla grande
  • 45      ml       Olio extra vergine di oliva
  • 250    ml       Acqua
  •           qb       Prezzemolo
  •           qb       Pepe nero
  •           qb       Sale

Procedimento:

Per preparare i piselli, uova e ricotta, sbucciare e tagliuzzare una cipolla e farla appassire con l’olio extra vergine di oliva (a). Aggiungere i piselli (b) e condire con prezzemolo tritato, sale e pepe nero (c). Versare poi 250 ml di acqua e lasciare cuocere per circa 15 minuti. Tagliare la ricotta a pezzettoni, unirla ai piselli (d) e cuocere per un paio di minuti. Aggiungere infine le uova (e), mettere il coperchio e cuocere per altri 6-7 minuti.
I piselli, uova e ricotta potranno essere serviti caldi o tiepidi, guarniti con prezzemolo fresco, pepe nero ed un filo di olio extra vergine di oliva (f).

Peas, eggs and ricotta cheese


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Comments (2)

  1. Francesco

    Beautiful!!!!!

    Reply
    1. Luigi Guerra (Post author)

      Thanks ..!!

      Reply

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