Spring Pea and Ricotta Torte with Lemon and Mint

Spring_pea_and_ricotta_torte

Course Breakfast and Brunch

Ingredients in this Recipe

1 cup whole milk ricotta
1 shallot, finely chopped, about 1/4 cup
1 tablespoon unsalted butter
1 teaspoon freshly ground black pepper
1/4 cup creme fraiche
1/4 cup finely grated Parmigiano Reggiano cheese, plus extra for sprinkling
1/4 cup finely grated young Pecorino cheese
1/4 cup water or chicken stock
1/4 teaspoon ground nutmeg
2 cups shelled peas
2 tablespoons finely chopped fresh mint
2 teaspoons finely grated lemon zest
4 large eggs
salt

Recipe Preparation

See Full Recipe at Food52

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