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14 March 2015

Peas and lemons: now in season

Peas and lemons are in season! Why not combine both in a beautiful, simple dish? Add local bacon and fresh kale and you are in for treat! This recipe is good for brunch or dinner.


The great thing about peas is that you can buy a bunch, blanch them and freeze them for later use. Once you take the peas out of the pod, just blanch in boiling water with a pinch of salt for two minutes and quickly freeze the ones you won’t use. That way, they’ll keep that distinctive sweet flavor for longer.

When you buy them at the market, just make sure to get the small ones. They pack the most flavor. As for lemons, make sure they feel generally soft. They should also smell really fresh. 


To showcase the flavor of the lemon a bit better, we are making delicious lemon ricotta fritters to go on top of our warm salad. It’s the perfect kind of dish to enjoy outdoors with a refreshing lemonade or sparkling wine. Sound good to you? Up next our recipe! Enjoy the beginning of Spring. 


Warm pea, kale and bacon salad with lemon ricotta fritters – Ingredients 
  • 1 ½ Cup of blanched peas 
  • 1 Cup of shredded kale 
  • 1/3 Cup of minced onion 
  • 2 Cloves of minced garlic 
  • ½ Cup of sliced (julienned) bacon (optional)
  • 1 Teaspoon of butter 
  • Olive oil to taste 
  • Salt and pepper to taste 
  • A splash of fresh lemon 

For the lemon ricotta fritters: 
  • 1 Cup of ricotta cheese 
  • A sprinkle of salt and pepper 
  • 1 Teaspoon of Italian seasoning 
  • 2 Teaspoons of lemon zest 
  • ½ Cup of flour 
  • 1 Egg 
  • Frying oil 

Before making the salad, it’s good to prepare the fritters. Mix all the ingredients in a bowl and fry with a thin layer of oil. We use a light olive oil for that. Let them rest on a paper towel. 


For the salad, first cook the bacon with the butter until crispy. Use a large frying pan to fit all ingredients. Add the onions and garlic and cook for a couple of minutes. Then, add the peas, the kale, the lemon juice and a sprinkle of salt and pepper. Let it steam for a few minutes before adding a drizzle of olive oil. Mix well and serve with a lemon ricotta fritter. (Serves two people)

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