These outstanding peppers find their perfect companion in a white Ribeiro in which the floral touches of the Treixadura variety predominate.
Padrón Peppers
Preparation
Wash the peppers thoroughly and drain them well. Pour the oil into a frying pan and heat it. When the Spanish olive oil is very hot add the peppers and fry them until they turn a golden colour. Take them out and drain the excess oil. Put the peppers in a wide serving dish and sprinkle sea salt over them. Serve at once.
Preparation: Sonia Fuentes/©ICEX.
30 minutes to 1 hour
- 500 gr peppers from Herbón
- 300 ml Spanish olive oil
- Sea-salt flakes
- 17.637 lb peppers from Herbón
- 10.684 fl. oz Spanish olive oil
- Sea-salt flakes
- 2.33 lb peppers from Herbón
- 1.268 cup Spanish olive oil
- Sea-salt flakes
Wine match