Photo: Wesual Click
Peas with Baked Ricotta and Bread Crumbs
10 ingredients
A light supper for 2
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Estimated Nutrition (whole recipe, rough)
710
Calories
30g
Protein
44g
Fat
49g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Bread | 1 slice (30g) white | 79 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Olive oil
- 1 cup high-quality ricotta cheese, such as hand-dipped full-fat ricotta
- 2 to 3 tablespoons fresh bread crumbs
- 4 teaspoons butter
- 2 large shallots or 1/2 small onion, finely diced (about 1/3 cup)
- 5 small sage leaves, minced (about 1 1/2 teaspoons)
- 1 1/2 pounds pod peas, shucked (about 1 cup)
- Grated zest of 1 lemon
- Sea salt and freshly ground pepper
- Chunk of Parmesan cheese, for grating
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes