Mortadella Spiedini with Pickled Garlic Salsa Verde

Ingredients:

½ cup rice vinegar

2 Tbl yellow mustard seeds

1 ½ tsp sea salt

1 Tbl sugar

¼ tsp crushed pepper flakes

3 garlic cloves, thinly sliced

6 oz mortadella

½ cup parsley, chopped

Grated zest of 1 lemon

2 Tbl Italian Herb Extra Virgin Olive Oil

For serving:

Ricotta cheese

Toasted baguette bread

Directions:

Soak twelve-8” wooden skewers in water for a t least 10 minutes.

In a small pot, Combine vinegar, 2Tbl water, mustard seeds, salt, sugar and pepper flakes to a boil. Remove from heat and immediately add the garlic into the mixture. Set aside to cool.

Cut the mortadella slices in half to create two half-moons. Carefully weave the skewers through the mortadella slices like a ribbon, working forward and backward and gently scrunching it onto the skewer putting 3 slices on each skewer.

Prepare the broiler to high. Place the oven rack 6” from the broiler. Put the skewers on a sheet pan and put under the broiler and cook for 30 second to 1-minute, flip skewers and cook for 30 seconds to 1 minute or until crispy browned on the edges.

Add the parsley, lemon zest, and olive oil to the garlic mixture. Drizzle the salsa verde mixture over the mortadella skewers and serve with ricotta cheese and toasted baguette slices.