Victor Albisu learned about live-fire cooking by watching the Argentinean and Uruguayan butchers that worked at his mother's market, Plaza Latina, in Falls Church, Virginia. At Del Campo, Albisu's newly opened restaurant in Washington, D.C., the majority of the items on the meat-centric menu are either grilled or skillet-charred, a gentle nod to his early kitchen days. This versatile one-skillet dish highlights charred spring peas, combined with generous pieces of crisped mortadella and burnt ricotta salata. Albisu's inspired take on ham and peas is finished with a bright kick of lemon zest and garlic.
Charred Peas, Mortadella and Burnt RicottaRecipe adapted from Victor Albisu, Del Campo, Washington, D.C.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes