Green Capsicum (Peperoncini)
These little peppers are such a treat to come across, they seem to sit at the very centre of the ‚sweet to hot‘ scale of the pepper world. They‘re tasty simply fried in olive oil and sprinkled with lots of sea salt, as you would their cousins from Padron.
Or, as the season‘s upon us, throw a few of these little guys on the BBQ. Line them up on skewers to make things easier when grilling, just give them a light coating in olive oil and a good sprinkling of salt first. Once grilled, they‘re perfect with lamb or fish, dressed again with more olive oil and a squeeze of lemon.
You could add a few spring onions to your ‚pepper skewer‘, then, when nicely charred remove the skewer and toss with garlicky yoghurt and lots of roughly chopped parsley, mint and dill.
They also make great pinchos – on a small skewer, thread a slice of pork fillet (marinated in smoked Spanish paprika, garlic and olive oil), followed by a slice of Serrano ham then the pepper. Sear in a very hot pan (you shouldn‘t need to add oil) for a few minutes on each side and serve with an extra sprinkling of paprika.
Otherwise…just chop them up and use them raw through salads.
Davo at Leila’s