Serves 2


  • 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.