Pan-fried Shishito Peppers
Yield: Sharing portion for 2
Recipe courtesy Chris Nealon, Executive Chef, Montrêux Golf & Country Club, Reno, Nev.
Ingredients
8 to 10 Shishito peppers
1 tsp. salt-preserved lemon rind, rinsed and minced
2 tbsp. roasted Marcona almond
extra-virgin olive oil for frying
to taste fresh-ground black pepper
to taste Maldon salt
Procedure:
• In a sauté pan, heat olive oil until it shimmers in the pan.
• Add the peppers and cook until they start to jump in the pan and are lightly browned.
• Season to taste with black pepper.
• Add the almonds and lemon rind; swirl to coat the peppers and remove from heat.
• Arrange on a plate and finish with a few grains of Maldon salt.
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