SUGAR SNAP PEA AND WHIPPED-RICOTTATARTINES
by DANA COWIN, EDITOR IN CHIEF, FOOD & WINE
1 CUP FRESH RICOTTA CHEESE
1/4 CUP EXTRA VIRGIN OLIVE
OIL, DIVIDED, PLUS MORE FOR BRUSHING
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
FOUR 1/2-INCH-TH|CK SLICES OF PEASANT BREAD
1PEELED GARLIC CLOVE
1/2 POUND SUGAR SNAP PEAS, ENDS TRIMMED AND STRINGS DISCARDED
2 1/2 TABLESPOONS CHAMPAGNE VINEGAR
1TABLESPOON MINCED SHALLOT 2 TEASPOONS DIJON MUSTARD 1/2 CUP SNIPPED PEA SHOOTS
3 LARGE RADISHES, CUT INTO THIN MATCHSTICKS, ABOUT 1/3 CUP
CRUSHED RED PEPPER, FOR GARNISH
Spring brings three kinds of peas-shell, snow, and snap. The First, as the name implies, must be shelled, but the other two have sweet, crunchy pods
which the French call mange tout, meaning “eat it all.”
But “eat it all” can have an even broader pea meaning: The plant’s tender shoots are also perfectly edible, raw or cooked, and carry the true flavor
of peas.
Here the pods and plants are served together, along with radishes, atop a tartine-or French open-Faced sandwich-that’s at once creamy and light,
rustic and elegant.
In a medium bowl, using a whisk, whip the ricotta with 2 tablespoons of olive
oil and season with salt and pepper.
Preheat a grill pan. Brush the bread on both sides with olive oil. Grill over moderate heat, turning once, until toasted but still chewy in the middle,
about 2 minutes. Rub the toasts with the garlic clove and season with salt
and pepper.
Prepare an ice water bath. In a large saucepan of salted boiling water, blanch the snap peas until bright green, about 1 minute. Transfer the snap peas to the ice bath to cool. Drain and pat dry, then thinly slice lengthwise.
In a medium bowl, whisk the vinegar with the shallot, mustard, and the remaining 2 tablespoons of olive oil. Add the snap peas, pea shoots, and radishes; season with salt and pepper; and toss to coat. Spread the whipped ricotta on the toasts and top with the snap pea slaw. Garnish with crushed
red pepper and serve.
MAKES 4 TARTINES