Warm Ricotta with Marble Potatoes and English Peas
Teague Moriarty, The Square, San Francisco, Matt McNamara - July/August 2014
For 6 servings
- 3 qts. (2.8L) whole milk
- 1 qt. (944ml) heavy cream
- 9 lemons, juiced
- 5 lemons, zested
Heat milk and cream in large pot until instant-read thermometer registers 185°F; stir in juice; heat until milk mixture returns to 185°F; remove from heat; let stand until curds separate from whey (about 45 minutes).
Using a slotted spoon, carefully scoop curds into a bowl; cover whey; reserve; add zest to curds; season; reserve (keep warm).
- 30 marble potatoes, blanched
- 2 qts. (1.9ml) vegetable stock
- 4 Tbsps. (60g) unsalted butter
- 2 Tbsps. (30ml) extra-virgin olive oil
- 1 lemon, juiced
- fleur de sel
- 2 cups English peas, blanched
- chopped chives (for garnish)
- pea tendrils (for garnish)
Bring potatoes and stock to a boil in large saucepan; reduce heat; simmer until potatoes are just tender; remove from heat; cool; reserve.
To serve, place potatoes in small saucepan set over low heat; add reserved whey to half way up; cook potatoes until warmed through; stir in butter; drizzle in some oil and lemon juice; remove from heat; place 5 potatoes in each serving bowl; season with fleur de sel; spoon 2 to 3 Tbsps. whey cooking liquid around; top with 2 dollops of warm ricotta; garnish with peas, chives, and pea tendrils.
What to drink: County Line Rosé Anderson Valley 2013