Sweet Peas & Ricotta Spread

Recipe by Chef Luca Della Casa


Serving Size: 4

2 cups of sweet peas blenched in boiling water

1/3 cup of chopped yellow onions

2 garlic cloves

2 Tbsp butter

1 c fresh ricotta cheese

1/2 cup olive oil

30 leaves fresh mint chopped

3 tsp salt 

3 tsp fresh grind black pepper


- sweat (cook at very low temperature in a pan) the onions and garlic with the butter and let it cool off.

- add in a food processor all the ingredient beside the oil

- add the oil a little at a time.

- serve with toast point, a little parmigiano reggiano and extra virgin olive oil

Chef Note: This Spread iss good by itself, in a sandwich or with some roasted chicken