Organic Buffalo ricotta with peas & broad beans, marjoram & pine nuts recipe by Dominic Robinson

Dominic Robinson

Dominic Robinson

2nd May 2018

Organic Buffalo ricotta with peas & broad beans, marjoram & pine nuts recipe by Dominic Robinson

Organic Buffalo ricotta with peas & broad beans, marjoram & pine nuts recipe by Dominic Robinson, chef patron of The Blackbird


  • Serves 4
  • 250g Ricotta cheese. I recommend the Laverstoke park or failing that Westcombe dairy do an equally excellent one.
  • 500g each of fresh peas and broad beans, blanched for two minutes in salted water, podded & shelled.
  • 1 bunch of marjoram, leaves picked
  • 1 large shallot, finely chopped
  • 25ml Cabernet sauvignon vinegar
  • 50ml best quality olive oil
  • 50g Toasted pine nuts
  • 1 lemon
  • Salt & pepper


Place the chopped shallot, oil and vinegar into a bowl, whisk well and season with salt & pepper to make a dressing.
Mix the shelled peas & broad beans with half of the marjoram leaves and combine with half of the dressing. Divide evenly between four bowls, flattening the mound slightly in the middle.
Place a large spoon of ricotta on top of each mound of peas and broad beans. Sprinkle the pine nuts & the remainder of the dressing on top of the ricotta. To finish, garnish the dish with the remainder of the marjoram leaves & a little grated lemon zest, salt & ground pepper.

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