6 Jimmy Nardello Peppers
2 oz. extra virigin olive oil
2 tsp. coarse sea salt (Chef Bruce Hill recommends Trapini salt from Sicily)
4 - The Chef’s Press, 13 oz.
Griddle or large cast iron pan
Squeeze bottle for olive oil
Heat the cooking pan to medium high (375 degrees).
Trim the green stem end of the peppers.
Cut a slit in each pepper (this will allow the pepper to lay flat during cooking).
Place the peppers on the pan, "spooning them” so they will cook evenly.
Drizzle the peppers evenly with olive oil.
Place 4 Chef’s Presses on the peppers in a staggered fashion.
Cook on one side until browning occurs (2-3 min). This will only happen on the parts touching the pan.
Remove the presses, turn the peppers over, and replace the presses.
Drizzle more oil between the slots of the presses.
Cook for an additional 2 minutes, remove the presses and arrange on a serving plate.
Garnish with sea salt, and a little more olive oil.
Jimmy Nardello Peppers taste best when seared, but still semi-crunchy.