Recipe Courtesy of St. Supéry Estate Chef
INSTRUCTIONS
Heat cooking oil in large cast iron skillet over high heat. (I use light olive oil or vegetable oil for high heat cooking because it has a higher smoke point.) When hot, add peppers to the skillet and sear until deep brown and blistered, turning occasionally, about 4-5 minutes. Remove from heat and place in a medium mixing bowl. Add salt, lemon zest, and a drizzle of extra virgin olive oil. Toss to coat evenly, then serve as an appetizer or fun addition to a salad.
WATCH DEMONSTRATION
The freshness from the lemon zest and subtle heat from the peppers make this dish ideal for Moscato. The lemon brings out the wine’s soft citrus notes, while the sweetness in the wine tempers the mild spice of the Padrons.
Serves As
Hors D’oeuvres, Appetizer
A great wine to celebrate
Saturday!
