This is a dish to be served as an appetizer or tapa would be, before the meal or as part of a series of small plates. It goes well with sherry, wines, or ice cold beer. Remember, since it is the sort of dish that can scatter easily, toast the bread so it is still soft and doesn’t crack and fall apart at the first bite. If you have leftovers, try them on a sandwich with fresh mozzarella and tomato.
INGREDIENTS:
2-3 cups padron peppers, smaller sized ones are best* 3-4 Purplette onions, peeled and root end removed, sliced radially into 1/8th inch slivers (Large pearl onions or a small white onion may be substituted, just be sure the slivers are cut 1/8thx1-inch) ½ cup roasted almonds, chopped ½ cup breadcrumbs, homemade preferably, tossed with a little oil, salt and pepper, and toasted or sautéed until crisp Coarse salt such as Maldon, or other large flaky salt, to taste 1-inch sprig of fresh rosemary, needles only, or a small pinch dried rosemary Olive oil as needed 12 (or as needed) Slices of country style bread such as baguette, francese, ciabatta, or the like, sliced ¼ to ½ inch thick x 2½ long and grilled or toasted until golden but still pliableMETHOD:
Use scissors or a sharp knife and cut off the stems from the peppers, as close to the pepper as possible without opening it up or creating a hole in the top.
Heat a large heavy skillet over medium-high heat. When hot, add enough oil to film the pan well. Add a few rosemary needles to season the oil, and when the oil is very hot, add enough peppers to make a single layer with space between the peppers. If they are too close they will just steam. Cook the peppers so they blister and brown, tossing as needed. Cook until colored all over, then repeat under all are done. With a large enough skillet this will be a one-shot step.
When the peppers are done, remove to a platter and spread out so they do not steam.
Working quickly, lower the heat in the pan to medium, add oil if needed to coat the pan bottom, and add the rosemary and the onions. Sauté quickly to wilt the onions but not brown them.
Add the almonds and toss to coat with the oil and heat through. Add the peppers back in the pan and toss to mix with the ingredients, and then add the bread crumbs and toss to mix in. Cook to heat through.
Empty the contents onto the platter and then season generously with the flaky salt, and serve with the toasts. You can also arrange the toasts on the platter and empty the contents of the pan onto the toasts and then pile the peppers onto the toasts and spoon any of the accompanying nuts, onions, and crumbs onto the toasts.
Serve hot or at room temperature.
Chef’s Notes:
*If you have larger peppers, after they have been blistered in the skillet, while the onions cook, use a large chef’s knife to chop the pile of peppers into smaller bite-sized pieces, then proceed as before. Just remember that larger padrons tend to pack more of a wallop once they reach a certain size, so try one with caution in case you need to warn people and serve the appropriate cold beverage. This recipe could be varied by adding strips of roasted bell pepper or Corno di Toro peppers, or you try it with a can of white beans or garbanzo beans that have been simmered in stock with Pimenton de la Vera dulce until tender, and then tossed into the pan with the peppers just before adding the bread crumbs.
Serves: 4-8
Source: Chef Andrew E Cohen
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