Pre-Pyrotechinc Pea Pods
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1 to 1 servings
A plateful of these might just take the heat off the barbecue chef. For a while, anyway.
- 24 to 30 snow peas
- 3/4 cup ricotta
- 1/3 cup parsley , finely chopped
- 1 garlic clove , squished
- salt , to taste
- black pepper , to taste
- Snap the stem of each snow pea, pulling gently to remove the stringy fibre. Carefully split the pod open along the top (where the string used to be) to make a little canoe-like pocket. Combine the ricotta cheese, parsley, garlic, salt and pepper – blending to mix thoroughly.
- If you have a pastry bag, spoon the ricotta mixture into it and pipe each pea pod with some of the filling. Or spoon the filling into a clean plastic sandwich bag; then, holding the top closed, snip off one corner and use this to squish the filling into the pods. Arrange filled pods on a plate, and serve as soon as possible – otherwise the filling gets runny.