We got padron peppers in our csa box and had no idea what to do with them. Google came to the rescue with many links to variations on a simple preparation. We added flat bread and cheese to make it a meal.
Padron peppers in flat bread:
• Heat an iron skillet very hot and add just a little bit of oil (the amount of oil is really up to you- we found recipes that used anywhere from a teaspoon to a 1/4 cup). We used closer to a teaspoon.
•Cut off the woody stems and add whole peppers to the pan. Let them blacken a little bit and get soft. Stir them around so that all sides get a little blackened.
• When blackened and soft, remove from the pan and sprinkle with sea salt.
• Grill two small flatbreads per person. We simply put the flatbreads over a gas burner on the stove, but you could warm them in a grill pan or toast in the oven.
•Put some cheese on the flatbread (we used feta). Add the whole peppers. Sprinkle over some lemon juice, fold over flatbread and enjoy.
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