Gypsy peppers fried in oil that you fried basil leaves in. The crisp leaves form a garnish to the peppers and scallions with garlic which bottom notes. Eat this on toasts, pizzas with fresh mozzarella, serve with simple grilled fish or with pasta.
INGREDIENTS:
3-4 Gypsy peppers (or enough to yield 2-3 cups)
20 basil leaves
1 cup scallion whites, trimmed and clean, sliced diagonally into 1/8th x 1-inch pieces
2-3 cloves garlic, peeled and cracked with the flat of a knife for mild garlic flavor, or finely sliced for stronger flavor
¼ olive oil, or as needed, or a ½ and ½ blend of avocado and olive oils
Salt and pepper to taste
METHOD:
Depending on preference and size of the peppers, cut them into ¾-inch squares or split lengthwise and cross-cut into 3/8ths to ¼ inch wide strips.
Heat an 8-inch frying pan or small chef’s pan over medium heat. When the pan is hot through, add enough oil to fill the pan 1/8th-inch deep. When the oil is hot, but not smoking, add 5 basil leaves and cook gently until leaves are cooked through, about 45-60 seconds. Look for when there are no more bubbles on or around the leaf. Use a skimmer, slotted spoon, cooking chopsticks, whatever, to lift the basil leaves out of the oil, allowing excess to drip back into the pan, and transfer to paper towels to drain. The leaves will crisp up as they dry. Continue with the rest of the basil, putting as many in the pan as you can as long as the leaves are not crowded and the oil temperature stays fairly low. When done, reserve the oil, string through a fine meshed sieve into a clean jar or ramekin.
While the leaves drain, heat a 10-inch skillet over medium-high heat. When pan is hot, strain enough of the fried basil oil into the pan to film it well. If you want a gentler garlic flavor, place the whole crushed garlic cloves into the pan near the handle and tip the pan back so the oil pools over the garlic. Cook like this until the cloves are starting to turn golden and the oil is fragrant. Remove and discard. If you want stronger garlic flavor skip this step and proceed.
The basil oil should be good and hot now. Add the peppers to the pan and toss to coat the peppers with the oil. Cook until peppers are blistering and softening a bit. Transfer to a bowl using a spider or slotted spoon, allowing the oil to drain back into the pan, or just push the peppers to the circumference of the pan. If going for a more garlicky version, add the garlic slices into the pan with the scallions now and stir to coat in oil. Cook until the garlic and scallions are tender, then stir together with the peppers. Season with salt and pepper. Remove pan from the heat and use a spider or slotted spoon to remove the peppers and onions to a platter. Use remaining oil for something else or discard. Refrigerate the unused basil oil and use for other things. Garnish with the fried basil leaves and serve/use.
Chef’s Notes: Use fried basil oil for drizzling onto things for finishing, or flavor oil you are cooking with by adding in some basil oil. Use on risotto, add to chicken salad made with leftover chicken or add to eggs to be scrambled. Flavors and helps keep the eggs from sticking. Place toasts around the edge of the serving platter and let diners make crostini for themselves. Use for pasta, to bed grilled chicken or fish.
Serves: 4
Source: Chef Andrew E Cohen
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