Organic peas and broad beans with ricotta and gremolata by Tom Aikens

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post-tom_aikens_-_ricotta_peas_and_beans_4_low-resCooking Time: 25 minutes

Serves: 4

What You’ll Need:

  • Peas and beans
  • 4 tbsp of organic peas
  • 4 tbsp of organic broad beans
  • 1 pinch of salt
  • 1 pinch of sugar

Ricotta

  • 300g ricotta

Gremolata

  • 40g of organic flat-leaf parsley
  • 20g of tarragon
  • 1 organic garlic clove, finely chopped
  • zest of 1 lemon, peeled and finely chopped
  • 1 pinch of sugar
  • 1 pinch of salt
  • 150ml of organic olive oil

Lemon emulsion

  • 1 organic egg yolk
  • 1 organic lemon, zest and juice
  • 1 pinch of caster sugar
  • 2 pinches of salt
  • 1 pinch of freshly ground organic black pepper
  • 100ml of organic olive oil
  • 100ml of grapeseed oil
  • 10ml of water

To serve

  • 1 handful of pea shoots
  • fresh tarragon
  • fresh chives
  • fresh chervil
  • zest of 1 organic lemon, grated
  • salt
  • freshly ground organic black pepper

Equipment:

  • Blender

What To Do:

  • Start by cooking the peas and beans separately in a pan of boiling water. Stir in a pinch of salt and sugar then cook the peas for 45 seconds. Drain the peas and immediately cool in a bowl of iced water
  • Cook the broad beans in the same pan for 1-2 minutes and again cool quickly in the iced water. Remove the tough outer skins from the beans and set aside
  • To make the gremolata, place the herbs, garlic, lemon zest and juice, sugar, salt and oil in a blender. Process all the ingredients together to create a coarse, chunky mixture. Adjust the seasoning to taste and set aside
  • Clean out the blender ready to make the lemon emulsion. Add the egg yolk, lemon, sugar, salt and pepper and start the machine running slowly. Gradually pour in the oils and continue to blend until the mixture emulsifies as a smooth sauce – you may need to add a little water if too thick
  • When ready to serve, divide the ricotta between serving plates, creating a mound with a slight dip in the centre of each – it may help to beat the ricotta slightly first to make it smoother and easier to use
  • Pour of the gremolata into each well. Mix the peas and beans with the lemon emulsion then spoon over the gremolata. Finish with a little seasoning and a garnish of fresh pea shoots, herbs and freshly grated lemon zest to serve

Created as part of #OrganicUnboxed by Tom Aikens for The Organic Trade Board’s ‘Organic. Naturally Different’ campaign, courtesy of www.greatbritishchefs.com

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