Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To blanch the peas
Dip
How it's done
To blanch the peas
Blanch the peas in boiling water for approx. 2 mins., refresh in ice-cold water, drain, set aside 1 tbsp.
Dip
Puree the peas with the lemon zest, lemon juice, basil and oil. Stir in the ricotta, season and plate up. Garnish with the reserved peas and basil.
| Serve with: | Tortilla chips and banana chips for dipping. |
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