Blistered Padron Peppers, Pickled Chilies, Ricotta Salata

This recipe is part of the One BIG Recipe: Exquisite Seafood Buffet

Servings: 4

Ease of Preparation: Medium

Ingredients

• Pickled Chilis:

  • ½ cup (120 ml) white vinegar
  • ½ cup (120 ml) water
  • ⅓ cup (80 ml) sugar
  • 2 teaspoons (10 ml) salt
  • 1 teaspoon (5 ml) mustard seeds
  • 1 teaspoon (5 ml) coriander seeds
  • 2 bay leaves
  • 1 pound (454 g) red chilis, sliced

• Blistered Padron Peppers:

  • 1 tablespoon (15 ml) vegetable oil
  • 12 ounces (340 g) Padron peppers
  • Salt

• ½ cup (120 ml) grated or crumbled ricotta salatta, to serve

Method

• For the Pickled Chilis:

  • In a saucepan over medium heat, combine the vinegar, water, sugar, and salt. Stir to dissolve the sugar and salt.
  • Add the mustard seeds, coriander seeds, and bay leaves. Allow the mixture to come to a simmer.
  • Pack the chilis into a heatproof jar. Carefully pour the simmering mixture over the chilis. Allow to cool to room temperature and reserve until needed.

• For the Blistered Padron Peppers:

  • Heat the oil in a cast-iron skillet large enough to fit the peppers in a single layer over high heat.
  • Once the oil is shimmering and hot, add the peppers. Cook without moving until blistered on one side, 30 seconds to 1 minute.
  • Flip and shake the peppers in the pan until blistered on all sides, about 1 ½ minutes total.
  • Season with salt and turn out onto a serving platter.
  • Spoon some of the pickled chilis around the Padrons. Sprinkle the ricotta overtop and serve immediately.