Last weekend I picked up a huge bag of shishito peppers at the farmers market. I didn’t have a plan or recipe in mind, I just came up with it. “I have to buy them all because they look so good.”(Does anyone else share this habit when it comes to summer produce?) I brought them home and stood at the counter thinking about how I could dress them up as an appetizer for dinner. Honestly, it’s more than just blistered and salted, even though it’s a really delicious way to serve it.
So I made romesco. A smoky, nutty, garlicky red sauce. I was born in Spain and now I wear it on everything.
I first encountered Romesco back when I was working as a caterer. Roasted bell peppers, almonds, garlic, paprika, a little vinegar, and good olive oil are all mixed together until it’s thick and textured (but not completely smooth). When you put it in a blender, it tastes like something has been simmering for hours. These days, I always keep a bottle of Romesco in the fridge. Because romesco is incredibly versatile. It’s delicious on grilled steak, on fish, and even spooned over eggs in the morning (trust me). My friend Alex made a gorgeous batch and I poured it over paella when I went to her house for dinner last week. This is one of those beautiful recipes that you can make once on the weekend and use all week long to make different dishes more interesting.
The peppers themselves are very easy to make. Add a little oil to a hot frying pan and fry until they blister, turn black, and fall apart a little (browning is important, don’t take them off the heat too soon). Pile them generously on top of the romesco choux choux (generously(Now is not the time for polite spoonfuls), and finish with a squeeze of lemon, a sprinkling of chopped herbs, and a generous sprinkle of flaky salt. Please eat hot with the stem still attached so that it is easy to grasp with your fingers.
5 minutes and one skillet. Somehow, it turned out to be the best appetizer I’ve made all summer. Read the recipe and let me know in the comments if you try this.
explanation
Smoky, garlicky romesco is layered with blistered shishito peppers and finished with lemon, herbs and flaky salt. Five minutes, one skillet, and it’s the best appetizer I’ve made all summer.
For Romesco:
- 1 Large roasted red chili pepper (jarred is OK), drained
- 1/3 cup raw or toasted almonds
- 1 small garlic clove
- 2 tablespoons tomato paste (or 1 small ripe tomatoes)
- 1 tablespoon sherry vinegar
- 1/2 teaspoon smoked paprika
- 1/3 cup extra virgin olive oil
- Salt (appropriate amount)
For green peppers:
- 1 lb shishito pepper or padron pepper
- 1 tablespoon Olive oil or avocado oil for browning
- 1/2 lemon
- A handful of fresh parsley or basil (chopped)
- Flake sea salt (Maldon)
- Make the romesco: Combine roasted peppers, almonds, garlic, tomato paste, sherry vinegar, and smoked paprika in a food processor or blender. Blitz and drizzle in the olive oil until a textured (not completely smooth) sauce forms. Season with salt. (Reservations can be made up to 5 days in advance.)
- Brown the peppers: Heat the oil in a large skillet or grill over high heat. Add the peppers in a single layer and cook, turning occasionally, until blistered, blackened in spots, and broken down, 4 to 6 minutes.
- Spread the Romesco swoosh generously over the entire plate. Pile the chili peppers on top.
- Finish: Squeeze the lemon, drizzle with olive oil, sprinkle with herbs and sprinkle with flaky salt. Enjoy while still hot, with the stems easy to grasp.
Precautions
Romesco intentionally makes more than necessary. Use leftovers to spread on grilled steak, fish, or eggs for up to a week.
- Preparation time: 10
- Cooking time: 5
- category: Appetizer
Source: Camille Styles – camillestyles.com
