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Spring Pea and Ricotta Torte with Lemon and Mint


Serves 8

1 tablespoon unsalted butter

1 shallot, finely chopped, about 1/4 cup

2 cups shelled peas


1/4 cup water or chicken stock

1 cup whole milk ricotta

1/4 teaspoon ground nutmeg

4 large eggs

1/4 cup creme fraiche

1/4 cup finely grated Parmigiano-Reggiano cheese, plus extra for sprinkling

1/4 cup finely grated young Pecorino cheese

2 tablespoons finely chopped fresh mint

2 teaspoons finely grated lemon zest

1 teaspoon freshly ground black pepper



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