Peas, Ricotta, Brown Butter, Basil, and Hazelnuts


  • 1 pt snap peas
  • 4oz hazelnuts, toasted
  • 1 bu basil (preferably purple)
  • 4 oz ricotta (preferably Idyll Farm Goat Ricotta)
  • ¼ lb butter
  • 3 C orange juice
  • 2 T apple cider vinegar
  • ¼ C olive oil
  1. In a sauce pan, reduce the orange juice until it is very thick and syrupy
  2. Transfer to a bowl
  3. In a clean pan, brown the butter until very dark and toasty
  4. Whisk the butter into the orange juice
  5. Add the apple cider vinegar and olive oil
  6. Taste and adjust the seasoning
  7. Pile the snap peas in the center of the plate or platter
  8. Dot with the ricotta
  9. Drizzle with the brown butter vinaigrette
  10. Sprinkle with the hazelnuts
  11. Garnish with the torn basil