Serves 6 - 8
- Cook the peas in boiling salted water for 3–5 minutes until they are really tender, then drain and tip into a food processor. Add the mascarpone, olive oil and seasoning and whiz to a rough paste. Transfer to a bowl and set aside.
- Preheat a griddle or grill until hot. Toast the ciabatta slices for about 2 minutes on each side, then drizzle with a little olive oil.
- Spread the crushed peas on the toasted ciabatta slices. Roughly tear the mozzarella balls in half and place on top. Sprinkle with the pecorino and drizzle with a little more olive oil. Grind over a little more seasoning and serve immediately.
TIP You’ll need approximately 1kg peas in the pod to give this shelled weight.
Gordon Ramsay's Sunday Lunch: and Other Recipes from "The F Word"by Quadrille
Photography © Jill Mead