Thursday, September 8, 2011

Padron peppers in flatbread

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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