Judul: Berbagi Info Seputar Padrón Peppers: The Easiest Tapas from Spain - Czech cuisine Full Update Terbaru
link: Padrón Peppers: The Easiest Tapas from Spain - Czech cuisine
Berbagi Padrón Peppers: The Easiest Tapas from Spain - Czech cuisine Terbaru dan Terlengkap 2017
cj7blog.blogspot.com - Poking around in the beautiful produce section of Feinkost Spina, the Italian importer here in Munich, I saw these:
The German name on the label means "frying peppers". I'd never seen nor heard of them before but the picture on the package looked interesting and I was in an experimental frame of mind.
Once home, I googled the Spanish name on the label, "Pimientos de Padrón" and got hundreds of hits. It seems these Padrón peppers are known far and wide by anyone who's been to a tapas bar in the Galicia region of northwest Spain.
And just in case you happen not to know: tapas are snacks, a sort of Spanish bar food. They can be practically anything from small servings of meat with sauce to fried shrimp to small omelets. Typically, at least in tapas bars in the US, you order them in batches, much like you'd order a sushi roll, probably to share with your table. Tapas should be paired with wine or sangria. Tapas bars can be found in almost every country nowadays.
Padrón peppers would be one batch of tapas. From the ravings I saw on the web, I gather these little green peppers have hoards of fans.
I made them that evening for my husband and me. They were really wonderful! After a quick and easy preparation, they were a delicious appetizer for a light summer meal. The peppers are quite mild and the flavor reminded me of fried zucchini with much more tang. Many websites mentioned that about one in every hundred of these peppers is very hot and spicy, which is why a New York Times writer called them "Spanish Roulette". However, we weren't fortunate enough to get any spicy ones.
All of the recipes I found online were the same instructions as those on the label of the package I bought. So I set to work, which wasn't really much work at all. I saw a few mentions that Padrón peppers are now available in the States. If you find them, here's how to prepare them.
First, wash and pat them dry. The drying part is very important because you'll be frying them. Water in hot oil is dangerous.
Leave the stems on and toss them in a couple of tablespoons of olive oil. Heat a skillet over medium-high heat and add some of the peppers. Don't crowd the pan; do them in batches. They will begin to blister and develop brown spots. Try not to think of leprosy.
Fry them a few minutes on each side until they look charred. Remove from skillet with slotted spoon and drain on paper towels. Sprinkle with coarse sea salt and they're ready for serving. Serve them while still hot.
Padrón peppers would also be very tasty grilled, especially over charcoal. They are a fantastic starter to a summer meal, just like I served.
The rest of the meal was a melon salad I made because I found a perfect musk melon at the Italian market just like my grandfather used to grow. Cantaloupe would also work, although musk melon is much better than any cantaloupe. I mixed it with some diced fresh mozzarella, toasted pine nuts, sliced scallion and a few blueberries. I needed no dressing because the mozzarella was very creamy.
I blanched the beans in boiling water for about 3 minutes then plunged them into ice water. Blanching makes them very crispy and green and the cold water stops the cooking. The result is a very crunchy, chilled green bean that we eat plain for a snack around here.
That day, I wrapped a few beans in a strip of prosciutto and fried the roll in a little butter for a few minutes. They were also very tasty:
Altogether, the three dishes were light, delicious and most easy to prepare. Some days you just feel abundant.
Here's hoping your summer is as delicious as this meal!
Photo for No Apparent Reason:
other source : http://wikipedia.org, http://komnatachista.blogspot.com, http://lintas.me
