Green Dip & Ricotta

Something to have on the table before a casual meal. It's a combo that comes up a lot, but I think the method of combining and presentation make all the difference. Looks nice a black Colombian terra cotta dish.

broad bean

petit pois

EVOO

parmesan

piment d'espelette

maldon sea salt

lemon

basil

ricotta

1. boil broad beans and remove skins
2. boil petit pois, then put in ice water so they retain their vivacious green color
3. season ricotta with some lemon rind, salt, pepper and EVOO
4. reserving a bit of each aside, put in a blender with EVOO, a couple leaves of basil, lemon juice to taste and a few tablespoon of parmesan
5. pulse just until there is a rough--not smooth--blend of the two
6. haphazardly spoon this onto a platter, sprinkling reserved beans and petit pois around
7. spoon the ricotta very roughly into a big mound in the middle of the bean/petit pois mixture
8. drizzle generous amounts of EVOO over the whole lot, with another sprinkling of maldon sea salt and piment to taste