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32
L'Italo-Americano
LA BUONA TAVOLA
RECIPES COOKING TIPS SEASONAL DISHES
THURSDAY, APRIL 4, 2019
Piselli pesto on toasted bread: light and delicious © Bhofack2 | Dreamstime.com
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the
pea pesto on top of the ricotta.
Arrange the slices on a platter and
sprinkle with the mint leaves,
basil leaves, pea shoots, salt and
pepper.
Pea
pesto and ricotta dip:
Ingredients:
•Pea pesto from recipe above
•Fresh ricotta
•Extra virgin olive oil
For
garnish: mint leaves,
basil, pea shoots, flaky sea salt,
freshly ground black pepper
Toasted slices of baguette
Directions:
Take
a large serving platter
and spread the ricotta on the plat-
ter. Swirl with a spoon. Take a
few tablespoons of the pesto and
swirl into the ricotta. Drizzle the
platter
with olive oil. Garnish
with mint leaves, basil leaves, pea
shoots. Sprinkle with flaky sea
salt and a few swirls of pepper.
Serve with lots of toasted bread.
Farinata
with pea pesto:
For the farinata:
•1 cup chickpea flour
•1 cup water
•2 tablespoons olive oil plus
additional
•1 teaspoon kosher salt
For the topping:
•Pea pesto
•Fresh peas
•Parmesan cheese
For garnish: mint leaves,
basil, pea shoots, flaky sea salt
Directions:
Make the farinata: In a bowl,
whisk together the chickpea flour
and water. Add in the olive oil
and salt. Whisk until light and
airy. Cover and set the batter
aside to rest for at least 1 hour;
up to 12 hours if you have the
time.
Preheat the oven to 450 de-
grees Fahrenheit. When the oven
is up to temperature, heat a large
cast iron skillet over medium heat.
Drizzle in about 2 tablespoons
olive oil. When the oil is hot, pour
in the batter and tip the pan so
the batter covers the bottom.
Transfer the pan to the oven and
bake 10-15 minutes until firm.
Place under the broiler for a few
minutes to brown the top.
Allow to cool slightly. Top
with the pea pesto, fresh peas,
Parmesan cheese, mint leaves,
pea shoots. Finish with a drizzle
Peas, extra virgin olive oil, some garlic, mint, parmesan and basil: that's all you need to make peas pesto © Zoryan-
chik | Dreamstime.com
