Recipe information
Ingredients for - Padron peppers on ricotta toast
1. 2½ tbsp extra virgin olive oil -
2. ¼ lemon , juiced and zested -
3. ¼ tsp Aleppo pepper flakes -
4. pinch of sweet smoked paprika -
5. ¼ tsp caster sugar -
6. 2 tbsp ricotta -
7. 2 slices sourdough , toasted -
8. 130-150g padron peppers , stalks trimmed -
How to cook deliciously - Padron peppers on ricotta toast
1. Stage
Whisk 2 tbsp olive oil, the lemon juice and zest, the pepper flakes, paprika, sugar and a generous pinch of salt together in a bowl.
2. Stage
Spread the ricotta over the toast.
3. Stage
Heat a heavy-bottomed frying pan (large enough to fit the peppers in one layer) over a high heat. Add 1/2 tbsp olive oil and, after about 20 seconds, the peppers. Cook until well blistered and shrinking, about 3 mins, shaking the pan every now and then.
4. Stage
Transfer the hot peppers to the dressing, toss, then spoon over the toast. Pour any remaining dressing over the top and serve straightaway.
