Peas, beans and ricotta with gremolata

This peas, beans and ricotta with gremolata recipe makes a super-fresh summer starter. It was created by top chef Tom Aikens using organic ingredients, and it fuses two distinctly British ingredients, peas and green beans, with two Italian classics ricotta and gremolata – a condiment made with chopped herbs, lemon and garlic. You’ll need a blender to make this recipe.

 

Ingredients (serves 4)

4tbsp of organic peas

4tbsp of organic broad beans

1 pinch of salt

1 pinch of sugar

300g ricotta

 

For the 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

 

For the 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

 

Method

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 two 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.

Recipe created by Tom Aikens for The Organic Trade Board’s ‘Organic. Naturally Different’ campaign, courtesy of greatbritishchefs.com