Charred Peas Mortadella and Burnt Ricotta
Ingredients
- 4-ounce piece of mortadella, cut into ¾-inch cubes
- 4 ounces ricotta salata, cut into ½-inch cubes
- 2 cups fresh shelled peas (or 2 cups frozen peas)
- ¼ cup extra-virgin olive oil
- Zest of 1 lemon
- 2 tablespoons roughly chopped flat-leaf parsley
- 2 medium garlic cloves, very finely chopped
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
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