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Recipes A-Z from our farm |
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| Pimiento de Padron Peppers these are mostly not spicy, but once in a while one is. med |
Padron Peppers cooked over a fire. (this can easily be done on your stove, too!) med |
Friarelli Peppers these are never spicy! |
Marcus at Eats for One has a recipe including padron peppers
What we do with each of these kinds of peppers: Cook over high heat in a bit of oil in a sturdy frying pan on a stove or on a campfire until charred on at least two sides. Then sprinkle with a great salt and eat. We use the stems to hold them. It's that simple!
What we've seen restaurants do to these peppers. See above. then you can serve with a fancy cheese such as burrata or other favorite cheese. Edward of Incanto said they are to be consummed with a 'crisp white'. Wine, of course! We've also seen them roasted inside a wood burning pizza oven, served on top of a pizza...
These peppers store well in the fridge in a paper or plastic bag. For at least a week or more!
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