Padrone Peppers

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Padrone Peppers

 

padrone peppers, 1 to 1 1/2 pounds

2 tbsps. olive oil, use a little more if needed to coat

sea salt or coarse kosher salt

 

1. Heat a cast-iron skillet or heavy skillet over medium-high heat

2. Wash and dry the peppers - these peppers should not be trimmed, but if the

stems are particularly long, you may choose to cut them down slightly - the

stems are used to hold the peppers while eating them.

3. Place peppers in a bowl and add olive oil - mix with a spoon or with your

hands to coat the peppers completely

4. Drop peppers into the skillet

5.Cook, turning occasionally with tongs until the skins are blistered and

darkened and the flesh has softened - this cooks fairly quickly

6.Remove peppers to a warm serving tray and sprinkle liberally with coarse

salt. Serve warm

 

 

 

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