This week features Italian frying peppers, bell peppers, and slicing tomatoes (Standard, Big Boy and Heirloom). This year’s pepper season is late (like everything) so we are still in the green pepper stage. It will be a few more weeks until they mature to the red pepper stage.
This Week’s Field Goods Favorite
There are a wide variety of this category of peppers which are characterized by sweet taste and thin skin. This week we are delivering carmen, Aruba, Bullhorn and lipstick, too. Often sliced thin and sautèed in olive oil or stuffed with ricotta cheese and baked with the stems and seeds intact, as the seeds give the peppers their characteristic flavor and sweet taste. Italian frying peppers are used in the classic sausage and pepper sandwich.
Charred Peppers with Parmesan Recipe
makes 2 side dish or appetizer servings
4 italian frying peppers, large
2-4 tablespoons olive oil, as needed – start with 2
2 tablespoons grated parmesan cheese, plus more to taste
Slice peppers in half lengthwise, remove the stem, any large, thick ribs and any seeds. Heat a large, seasoned cast iron skillet over medium-high heat until searingly hot. Reduce the heat to medium and add 2 tbs olive oil. Add peppers cut side down in a single layer — may need to fry the peppers in two batches if you can’t fit all the peppers in the skillet at once with breathing room around them, so hold on to that extra 2 tbs olive oil.
Cook without stirring or moving the peppers for 5 mins, letting the steam building up under the peppers’ “domes” soften them. Flip the peppers with tongs and cook undisturbed for 5 minutes more, letting the skin of the peppers blister and char in the oil. Continue to cook and flip until the peppers are as soft and blackened as you’d like, anywhere from 5-10 minutes more. Transfer the charred peppers to a plate and then blanket generously with Parmesan cheese. Finally, serve!