Rachel Weill
Warm Ricotta with Marble Potatoes and English Peas
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Warm Ricotta with Marble Potatoes and English Peas

Teague Moriarty, The Square, San Francisco, Matt McNamara - July/August 2014

For 6 servings

Ricotta:

  • 3 qts. (2.8L) whole milk
  • 1 qt. (944ml) heavy cream
  • 9 lemons, juiced
  • 5 lemons, zested
  • salt
  1. 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).

  2. Using a slotted spoon, carefully scoop curds into a bowl; cover whey; reserve; add zest to curds; season; reserve (keep warm).

Assembly:

  • 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)
  1. Bring potatoes and stock to a boil in large saucepan; reduce heat; simmer until potatoes are just tender; remove from heat; cool; reserve.

  2. 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