These Peppers are the French equivalent of the Spanish Padron Peppers. Here they are known as Piment long doux des Landes. The Landes region of France being that lower part of the West coast, before arriving in Spain.
As the names suggests, they are mild Peppers, and are gently fried in Olive Oil to be eaten as a snack with drinks etc.
They are one of my favourite Summer crops, and I was quite surprised to see that there were already several awaiting my attention.
A few minutes in the pan until soft and blistered, a very slight sprinkle of fleur de sel, and you have a real treat. They are surprisingly delicious.
I'll stick to ripe capsicum, easy to grow and tasty.
ReplyDeleteI'll try to find some seeds for you; you might be converted.
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DeleteI would try those in a flash although, for some reason, I find the texture of most fried peppers rather unpalatable.
ReplyDeleteThese become very soft and silky, they're not at all like other peppers.
DeleteThey sound ok as a snack with drinks.
ReplyDeleteYes,
DeleteThey're perfect like that; something to nibble on, just like in a Tapas bar.
DeleteThey do look very good. I usually prefer peppers mixed with other veg. I'm afraid that I don't enjoy one on its own.
ReplyDeleteYou might change your mind! These are nothing like our usual green peppers.
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DeleteThey sound quite nice. As a non salt person, I am sure they would be ok without, or maybe a little black pepper.
ReplyDeleteThey really do need that little touch of good quality salt, I don't think black pepper would do the trick.
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DeleteI try not to add salt to things and when I really feel it necessary I use Maldon Sea Salt. Nothing else seems available round here.
ReplyDeleteI don't like cheap salt; I don't know why, because it's all much the same in the end.
DeleteWe eat fried peppers, peppers which are long and thinnish. Yours sound perfect on a summers day
ReplyDeleteThey really are nice, they go with almost everything or any occasion.
DeleteI like Shishitos which look similar to yours. We grill them up with olive oil and salt and are wonderful snacks. I have four plants and three are producing quite a few already. My Padrons have flowers but no peppers yet.
ReplyDeleteI think they're the same thing, they certainly look similar. I can't get Padron seeds here, and these are the next best thing.
DeleteYours are much longer than ours. We will have to wait until we start enjoying them for lunch.
ReplyDeleteI've just picked a second lot for supper; we're having a 'Compost Fry-Up' tonight.
DeleteThis sounds so wonderful. We do this with Japanese Shishito Peppers. They are mild but every once in awhile you can get a hot one !
ReplyDeleteMy favorite dish is Ebi Shishito (Shrimp with Peppers) Love it !
parsnip
I'm pretty sure they're the same thing, or as near as possible. Ours are growing thick and fast at the moment, so I'll have to look out for that Ebi Shishito recipe!
DeleteThanks for the idea cooking the pepper like that.
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