Peas, ricotta and mint

writecharlieFood and Wine PairingsLeave a Comment

For me, this simple recipe and wine pairing is all about freshness, seasonal ingredients and an exquisite blend of tastes and flavours. I was inspired to make this simple recipe after enjoying a similar dish during a fabulous birthday lunch at Zucca restaurant in Bermondsey with fellow sommelier and friend Emily O’Hare in May 2012.


500g fresh peas, shelled

1-2 tablespoons extra virgin olive oil

1 teaspoon white wine vinegar or white balsamic vinegar

Sea salt and freshly ground black pepper

16 mint leaves

10 green or purple basil leaves

80g salted ricotta, grated roughly


Blanch the peas in boiling salted water for a couple of minutes, then drain and refresh in iced water. Remove the cold peas from the water and place in a large bowl. Add the olive oil and vinegar – you should just be able to taste the vinegar, but it shouldn’t be too strong. Season with salt and pepper. Toss through the mint, basil and ricotta and serve immediately.

Drink suggestion: NV Coates & Seely, Brut Reserve, Hampshire, England

Recipe and wine pairing have been taken from Robert’s book “More Sommelier Stories”.


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Taken from Robert’s latest book: “An Epicurean Odyssey: More Sommelier Stories”
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