Padron peppers on ricotta toast
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 2½ tbsp extra virgin olive oil
- ¼ lemon, juiced and zested
- ¼ tsp Aleppo pepper flakes
- pinch of sweet smoked paprika
- ¼ tsp caster sugar
- 2 tbsp ricotta
- 2 slices sourdough, toasted
- 130-150g padron peppers, stalks trimmed
Method
- STEP 1
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.
- STEP 2
Spread the ricotta over the toast.
- STEP 3
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.
- STEP 4
Transfer the hot peppers to the dressing, toss, then spoon over the toast. Pour any remaining dressing over the top and serve straightaway.
