Peas with Ricotta and Spring Onion Kimchi

Chef Zakary Pelaccio likes using spring onions (or ramps) to make a quick kimchi, which he serves alongside creamy ricotta—an unusual but compelling combination.

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  • Servings: 8

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  • 2 pounds small spring onions, scallions or ramps, cut into 2-inch pieces, bulbs quartered if large
  • 1/4 cup Asian fish sauce
  • 1/2 cup gochugaru (Korean red chile flakes)
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon sesame seeds
  • 1 tablespoon anise seeds

  • 1 1/2 pounds sugar snap peas, trimmed
  • 1 1/2 pounds snow peas, trimmed
  • 1 Belgian endive, quartered lengthwise and sliced crosswise 1/4 inch thick
  • Salt
  • Pepper
  • 1 pound fresh ricotta cheese

How to make this recipe

  1. Make the kimchi

    Bring a large saucepan of water to a boil. Blanch the onions until tender, about 1 minute, then drain well. Transfer to a large jar.

  2. In a small saucepan, combine the fish sauce, gochugaru and ginger with 1 cup of water and bring to a boil. Pour the hot mixture over the onions. Stir 
in the sesame seeds and anise seeds. Close the jar and let stand for 2 hours.

  3. Meanwhile, make the salad

    Fill a large bowl with ice water. In a large saucepan of boiling water, blanch the snap peas until bright green and crisp-
tender, about 3 minutes. Using a slotted spoon, transfer to the ice bath to cool. Blanch the snow peas until bright green and crisp-tender, about 1 minute. Drain and transfer to the ice bath. Drain all of the peas and pat dry, then cut in half lengthwise and transfer to a large bowl. Add the endive and 1/4 cup of the kimchi pickling liquid, season with salt and pepper and toss to coat.

  4. Spoon the ricotta onto plates and top with the pea salad. Garnish with some of the kimchi and serve.

Make Ahead

The kimchi can be refrigerated in the brine for 1 week. The blanched peas can be refrigerated overnight.

Contributed By Photo © Cedric Angeles Published August 2015

1039093 recipes/peas-ricotta-and-spring-onion-kimchi 2015-07-20T18:36:47+00:00 Zakary Pelaccio 8|side-dishes|healthy|summer|weeknight-dinner|salads august-2015 recipes,peas-ricotta-and-spring-onion-kimchi 1039093

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