I’m all about simplification. Yes, I’m lazy, ergo I’m creative, and find ways to come up with better solutions to a problem X. And simplification is often key in life, I have found. Simple pleasures, simple processes, simple ingredients, simple life. The principle makes sense in many aspects of life (I can’t think of one where it doesn’t) – but is mostly relevant when it comes to food…
The equation really is that simple: great ingredient A + some really good extra virgin olive oil + maldon sea salt = perfection. Case in point: Pimientos de Padron. Honestly, where have you been all my life?
The day I happened upon these Pimientos de Padron was also the day a bird shat on my head… Basically, being shat on by a bird is the equivalent to winning the lottery in the life of a city dweller. On the other hand, I got lucky in terms of vegetables: I found these gorgeous pimientos in our local supermarket. Green, rather small, mild in taste. The cool – or, rather, hot – thing about Pimientos is, that they can be turned into a really great snack – tapas style – in no time. And they don’t need much else. Insert: olive oil and salt. The one thing that makes them even more exciting is that they’re like a real life russian roulette: about one in ten is really quite hot, while the other nine are mild. Bird-Poo Bingo in style, so to say.
Just loooook…. those lovely blisters!
In terms of salt, I highly recommend investing in a good one. Not to be overly fussy or a food snob. But a simple Maldon sea salt goes a long way. It intensifies the product’s taste and it’s a huge difference to conventional table salt.
Pimientos de Padron
500 g pimientos de padron
2 tbsp. rapeseed oil
1 tbsp. extra virgin olive oil
1 tsp. maldon sea salt
Wash and pat dry the pimientos. Heat the rapeseed oil in a frying pan. Fry the pimientos from all sides until blistery and dark. Spread on a kitchen paper to soak up excess oil. If you want, season (for extra flavor) the fried pimientos with some good olive oil. Sprinkle with maldon sea salt. Serve hot.
Hello and welcome on F&F! Thank you for stopping by. My name is Scarlett and I love to elevate the everyday with honest, simple food. Recently, a baby (born in December 16) was also thrown into the mix. Please excuse my mom rambles already, thank you.
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