Hailing from the northwest of Spain, but successfully grown in Victoria, these peppers are known as the Russian roulette of chillies. Most of them have a vibrant aromatic flavour, but one in ten are hot, which adds some excitement to the dish.
Ingredients 5
360 g padrón peppers
2 tbsp extra-virgin olive oil
salt, to season
1⁄2 lemon, juiced
10 g bottarga
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 4
Preheat the grill to hot (or place a heavy-based frying pan over high heat). Combine and in a large bowl.
Grill the until they are caramelised, moving them around frequently.
Once they are cooked, return them to the bowl you dressed them in and season with salt and .
Arrange on a plate and, using a fine grater or microplane, grate over the top. Enjoy while hot.
Meatsmith's tips
These can be cooked in a frying pan or on the barbecue. We also like to cook them on a wood-fired grill.
