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Ramblings of a retiree in France
The Musette: Padron peppers
A Spanish classic, these blistered little peppers offer an unbridled taste of sunshine on a plate and can be cooked from scratch in an instant. It’s hardly a recipe but it’s certainly one of our favourites once the peppers become available. It’s a dish best eaten with one’s fingers. Just watch out for the occasional spicy hot one!
Ingredients (serves 2)
- 2 tbsp olive oil
- 250g (9 oz) padron peppers
- juice 1/2 organic lemon
- sprinkle sea salt
Method
1.Place a large frying pan over a high heat and add the olive oil. Once shimmering hot, tip in the padron peppers and cook for 3-5 minutes, tossing regularly, until blistered all over.
2. Squeeze over the lemon juice, add a big pinch of sea salt and transfer to a serving platter. Enjoy as part of a larger array of tapas dishes, or alone with an ice-cold glass of sherry or txakoli.
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Really yummy!
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And so easy
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That is, unfortunately, the kind of peppers we don’t get in Denmark. Living in a small country has its advantages, but also its drawbacks. We simply don’t have that much of a choice, quite understandably.
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They’re easy to grow
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Oh, okay, that sounds good! Thanks for the tip!
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My pleasure
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I found places where I can buy the seeds (not in Denmark, of course) and videos for growing. So I will try to integrate them next year. I like these small peppers.
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Excellent news
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They sound delicious Sheree. We discovered the great taste of poblano peppers last year so my husband planted some this year. I have never heard of pardon peppers.
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