John Myers
Roast Peppers …
The perfect roast peppers … recipe with a picture and simple step-by-step instructions.
- 200 g “Brat-Paprika”
- 2 small Red pointed peppers
- 2 tablespoon Extra virgin olive oil
- Coarse sea salt
- First of all: I stood at the discount store “N … o” at the vegetable shelf and was amazed. Here you can buy our tiny peppers from Spain, dubbed “Roast Paprika”, very fresh and cheap. In Spain they are called Pimientos de Padron.
- And this is how they are prepared: simply rinse the little greens in a sieve with cold water and clip them a few millimeters away from the ends of the stems. Wash the red ones as well and cut them into strips, removing the seeds and light-colored inner membranes.
- Heat the olive oil in a saucepan and add the vegetables. Put a lid on and cook vigorously for about 3 to 4 minutes, shaking the pot from time to time. Serve sprinkled with coarse sea salt. The aromatic things really don’t need more seasoning!
- I served it with a brewery steak with onion sauce and jacket potatoes.
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