SERVES 4
Pimientos de Padrón are small green peppers from the Galicia region of Spain. I first learned about Padrón peppers while strolling through the farmers’ market with a girlfriend who frequents Spain. She told me they were delicious fried with olive oil and sprinkled with sea salt. She was absolutely right! Since olive oil is not ideal for high-heat cooking, I experimented with alternative fats to use for this recipe. I have found that the neutral flavor of duck fat best complements the slightly sweet and mild flavor of these peppers.
INGREDIENTS
1 tbsp/15 ml duck fat
25–30 Padrón peppers
sea salt
COOKING INSTRUCTIONS
Heat a heavy skillet, preferably cast iron, over medium heat. Add the duck fat to the skillet. Once it has liquefied add the peppers, turning until they are well coated with the oil and blistered, about 4 to 5 minutes. Transfer to a plate and sprinkle with sea salt.
