Jimmy Nardello peppers with Burrato Cheese

Jimmy Nardello peppers fried with Burrato Cheese and French Bread, everyone raved over this. Toasted french bread would have even been better.

 

• ½ pound Jimmy Nardello Peppers, washed and patted dry
  
• 1 tablespoon olive oil
  
• 1 garlic clove, finely minced
  
• 2 tablespoons Italian parsley, finely minced
  
• 8 ounces burrata
  
• Olive oil
  
• Maldon sea salt
  
• Toasted baguette slices
  

1. Slice the peppers in half lengthwise, keeping the seeds.
   
2. Heat olive oil in a large frying pan over medium-low heat. Add peppers to the frying pan. Cook 6-8 minutes, stirring often, until slightly wilted and blistered. Remove from the heat.
   
3. Add the garlic and parsley to the peppers, and stir.
   
4. Drain the burrata, and then lightly pat with a paper towel to remove any moisture.
   
5. Place the peppers and burrata on a serving platter. Drizzle the cheese with a small amount of the finishing olive oil and sprinkle with some salt.
   
6. Serve with toasted slices of baguette.
   
   

Roasted Red Marconi and Ruby Red Bell's for my Burrata appetizer

Scorpio Rising wrote:Beautiful!  Are they sweet or hot, SQWIB?  Or a combo?

SQWIB wrote:

Scorpio Rising wrote:Beautiful!  Are they sweet or hot, SQWIB?  Or a combo?

Jimmy Nardellos are pretty sweet and fry up real nice, just get a little blistering on them and they are so dam good!