Crispy Potato and Leek Nests with Whipped Ricotta, Sweet Peas and Mint

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease an 8-cup muffin pan with a little of the olive oil.

2. 2

   Grate the potatoes on the coarse side of a grater and place them in a clean kitchen towel. Squeeze very well to remove as much liquid as possible.

3. 3

   Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced leek and cook for 4 to 5 minutes until tender. Stir in the butter and minced garlic, cook 1 minute more, then let cool slightly.

4. 4

   In a large bowl, combine the grated potatoes, sautéed leek and garlic, beaten eggs, all-purpose flour, grated Parmesan, 1 teaspoon salt, and 1/4 teaspoon black pepper.

5. 5

   Divide the mixture among the muffin cups, pressing it over the bottom and up the sides to form nests. Drizzle or brush with the remaining olive oil.

6. 6

   Bake the nests for 25 to 28 minutes at 220 °C / 425 °F, until deeply golden and crisp around the edges. Let them rest for 5 minutes before unmolding.

7. 7

   While they bake, combine the ricotta, Greek yogurt, lemon zest, 1 tablespoon lemon juice, a pinch of salt, and a little black pepper in a bowl. Whisk or stir until smooth and creamy.

8. 8

   Heat a small skillet over medium heat with a few drops of olive oil. Add the peas, red pepper flakes if using, the remaining tablespoon of lemon juice, and 2 tablespoons water. Cook for 2 to 3 minutes until the peas are tender and glossy. Stir in the chopped fresh mint.

9. 9

   Unmold the potato and leek nests, fill each one with a generous spoonful of whipped ricotta, and top with the sautéed peas. If desired, finish with a little extra Parmesan and black pepper before serving.

10. 10

    Serve immediately while warm to keep the contrast between the crispy shell, cool ricotta cream, and minty peas.