Recipes · Appetizers
Snap Peas, Beans, & Ricotta
- Chef / source
- Chef John Ondo, Peninsula Grill
- Serves
- 4
- Meal
- Appetizers
- Issue
- November 2026
Ingredients
Serves 4 as a starter
- 8 oz. whole-milk ricotta cheese
- Salt, to taste
- 2 cups snap peas, blanched & well-drained
- 1 cup haricots verts, blanched & well-drained
- 1 cup English peas, blanched & well-drained
- 1 lemon, zested
- Freshly ground black pepper, to taste
- 1/4 cup torn fresh mint leaves
- 2 Tbs. lemon juice
- 6 Tbs. extra virgin olive oil
Method
Spoon the ricotta onto the center of a double layer of cheesecloth, gather the corners, and tie securely with kitchen twine to form a pouch. Suspend the pouch from a wooden spoon or dowel resting across the top of a deep bowl, making sure the cheese does not touch the bottom. Refrigerate for two days, allowing the excess liquid to drain into the bowl.
Remove ricotta from the cheesecloth and place it in the bowl of a stand mixer with paddle attachment, or in a bowl if using a hand mixer. Season it with a small pinch of salt and beat on medium-high speed until smooth and fluffy, about two minutes.
In a large mixing bowl, add the blanched snap peas, haricot verts, English peas, and lemon zest. Toss to combine. Season with a pinch of salt and a few cracks of black pepper. Add the mint leaves, lemon juice, and olive oil. Toss to combine.
To serve: Divide the whipped ricotta among four serving bowls. With the back of a spoon, spread the cheese along the side of the bowl. Divide the vegetable mixture among the bowls, arranging it in neat piles over the ricotta.
Recipe by Chef John Ondo, Peninsula Grill
