Fresh Ricotta with Peas and Tarragon on Potato Crisps Recipe

40

Ingredients

2 cups fresh or frozen (10 oz.) shelled peas
1 cup fresh whole-milk ricotta cheese
1/2 oz. Parmigiano-Reggiano, finely grated (1/2 cup using a rasp grater)
1 Tbs. chopped fresh tarragon leaves
Kosher salt and freshly ground black pepper
2 oz. microgreens (about 2 cups), for garnish
White truffle oil for drizzling (optional)
40-50 sturdy store-bought potato chips, such as Terra® brand

Preparation

Step 1

The lightness of fresh peas and ricotta makes this gently herbed appetizer satisfying but not filling, and turns the notion of heavy chips and dip on its head.

Make the topping
Have a bowl of ice water ready. Bring a 2-quart saucepan of water to a boil, add the peas, and cook until just tender, about 5 minutes. Drain the peas and transfer to the bowl of ice water to stop the cooking. Drain well.

Put the peas in a medium bowl and coarsely mash with a fork. Add the ricotta, Parmigiano, tarragon, 1-1/2 tsp. salt and 1 tsp. pepper and stir to combine. The topping can be made 1 day ahead and kept in the refrigerator, covered.