Today I used then in three ways, a personal appetizer, a garnish and as a base for an flavored oil. Wow, it must be true the best things come in small packages. All I had to dish is fry up a handful of semi-wilted peppers in some EVOO and garlic slivers and then sprinkle with some coarse salt.
|Fried Shshito Peppers|
Fusilli Napolitani with Asparagus, Cob Smoked Bacon , and Shishito Pepper Oil.
This is a simple and fast dish to make. Saute' about 1 1/2 lbs of fresh asparagus cut into small rods, 3 strips of premium quality cob smoked bacon , 1 cup of ripe grape tomatoes , 2 cloves of garlic. Cook your pasta al dente. Then drain , toss into the sautee pan and coat .
Plate along with a spoonfuls of Shshito oil , and garnish with some whole Shishito peppers.Sprinkle with some Parmigiano Reggiano.
Served with chilled semi-sweet Kindzmarauli red wine from the Republic of Georgia.What a match.
Et Voila': Napoli meets Osaka with a stop in the Caucasus.
P.S..Fusilli, Smoked Bacon and Shashitos were all purchased at The Tarry Market. Worth the short trip.