Padrone Peppers with Pickled Vegetables

It’s Padrone Pepper season again! I wrote about these lovely peppers last year and last week was the first time I had seen them this year so I snatched them up. I knew they wanted a simple preparation but I wanted to add something more. I thought spicy, fried peppers and pickled veggies seemed like a natural combination. Tossing the hot peppers with the Sotto Aceto (below vinegar) vegetables, I got spicy and tart with crunch and savory-ness. Amazing and fun side dish!

Fried Padrone Peppers with Pickled Vegetables

15 padrone peppers
2 cups pickled vegetables
1 tablespoon olive oil

In large skillet heat olive oil over medium high heat. Add peppers and toss to coat. Cook for 7-10 minutes, tossing every couple of minutes to allow the sides to brown/burn evenly. Remove from heat and salt well and toss with pickled vegetables and serve.


Recipes currently inspiring me:

Zucchini and Linguine with Bacon Corn Pesto at Cinnamon Spice and Everything Nice
Morning Glory Muffins at Ladyberd’s Kitchen
Fried Green Tomatoes with Shrimp Remoulade at Closet Cooking

This entry was posted in Fermentation, Quick, Side, Vegan, Vegetables, Vegetarian. Bookmark the permalink.

One Response to Padrone Peppers with Pickled Vegetables

  1. Reeni says:

    I've never had this type of pepper Kirsten! I will have to be on the lookout for them. Thanks for the shout out on my corn pesto!

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