blistered shishito peppers with shaved pecorino
Blistery and sweet peppers with salty Pecorino and crisp Pinot Gris makes for instant happy hour at home (or by a giant saltwater lagoon).
Ingredients
½ lb (~4 cups) shishito/padron peppers
4 oz Pecorino cheese
2 tablespoons Extra Virgin Olive Oil
Flaky Sea Salt
Lime or Lemon Wedge (optional)
Method
Heat up a large cast iron pan to high heat. Add the Extra Virgin Olive Oil, followed by the peppers. Make sure they’re evenly dispersed in one layer. Toss the peppers in the pan every thirty seconds. It’s important to let them sit and blister between tosses, so resist the urge to stir! Once the peppers are evenly blistered and softened, remove from the pan onto a paper towel lined dish. Season with flaky salt before transferring to a serving plate/bowl. Freshly shave pecorino cheese with a vegetable peeler over the blistered peppers before serving with a lime wedge and a few glasses of Pinot Gris!
