Early Spring Stew with Baked Ricotta | TASTE
An online magazine for today's home cook, reporting from the front lines of dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tastecooking.com.
Ingredients
- 17 1/2 oz baby new potatoes
- 8 oz ricotta
- ⅓ c extra virgin olive oil, plus more for cooking
- 2 unwaxed lemons
- Large bunch of basil, leaves picked
- 2 heads of small lettuce, such as baby Cos or Little Gem
- ½ tsp Dijon mustard
- ¼ tsp runny honey
- 1 bunch of spring onions, finely chopped
- 34 oz vegetable stock
- 10 1/2 oz shelled broad beans
- 7 oz shelled fresh peas
- A couple of bunches of soft herbs, leaves only, roughly chopped
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