Wednesday, December 5, 2012
Padrones don't ask for much. They need very little. These small peppers don't need to be seeded or peeled, stuffed or marinated.
They just need a little bacon, a drizzle of olive oil and a sprinkle of salt. Saute them over high heat and watch them jump in the skillet, then serve immediately. Even your boring-palated friends will be happy- padrones are typically mild and the ones with a kick are mellowed by the bacon and salt.
This is my go-to dish when I need a little food inspiration from heaven to bring me back to earth.