sformato di piselli e menta
for 6
5 kg fresh young peas (podded weight 3 kg)
100 g unsalted butter
200 g Parmesan, freshly grated
250 g spring onions, finely chopped
2 tablespoons fresh mint leaves
4 tablespoons fresh basil leaves
Maldon salt and freshly ground black pepper
300 g ricotta cheese
4 tablespoons double cream
4 large, organic free-range eggs
extra virgin olive oil
Preheat the oven to 190°C/375°F/Gas 5. Butter a 25 cm spring-release tin generously, then dust equally generously with grated Parmesan.
Melt the remaining butter in a medium saucepan, add the onion, and fry gently until soft. Add the peas, stir to combine, then add half the mint and basil and 150 ml hot water. Season with salt, cover and cook for 5 minutes. Remove from the heat and allow to cool. Put half the pea mixture into a food processor with half the ricotta and half the cream. Blend to mix, quite briefly. Add the rest of the ricotta and cream and, while blending, add the eggs, one at a time.
Remove the mixture from the food processor, and put into a large mixing bowl. Season with salt and pepper, and fold in the remaining peas, about 100 g of the grated Parmesan and the rest of the herbs. Pour into the prepared tin, drizzle over a little olive oil and sprinkle with the remaining Parmesan. Bake in the preheated oven for 30–45 minutes. The sformato will rise and become crisp and brown on top. When it is firm in the centre and pulling away from the sides, it is cooked. Remove from the oven, rest for 5 minutes, then remove from the tin on to a large serving plate. Cut into wedges to serve, warm or at room temperature.