Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Charred Padróns, purslane and vinegared torpedo onions
Serves 4 Starters and mains
Ingredients
- 60ml extra virgin olive oil
- 680g Padrón peppers
- 2 torpedo onions (or 4 spring onions), trimmed
- 1tbsp red wine or sherry vinegar
- 60g purslane, cut into 2.5-5cm pieces
To serve
- crusty bread
- 1 egg, fried
- jamón serrano or prosciutto, thinly sliced
- 2 avocados, sliced
Method
Heat 2 tablespoons of the olive oil in a large frying pan over a high heat. Add half the peppers, cook, tossing occasionally, until the skins are blistered and the flesh is softened, about 3 minutes. Remove the peppers from the heat and transfer to a bowl, sprinkle with sea salt, and toss to coat. Repeat the process with the remaining peppers, adding more oil to the pan, if needed.
Meanwhile, thinly slice the onions; coat with the red wine vinegar and a pinch of salt. Let the onions sit in the vinegar while you fry the peppers.
In a shallow bowl, layer the Padróns with the onions and purslane. Serve immediately, alongside crusty bread or, for
a complete meal, with fried eggs, ham and avocado.
Advertisement