Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
New Italian Sauce Recipes
New Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
People
Family Photos
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Brunch and Luncheon Dishes
A few stuffings:
Pumpkin Stuffing
Bread Crumb Stuffing
Simple Sausage Stuffing
Rice Stuffing
Italian Sandwiches:
Tuscan Sandwich
Sonoma Summer Sandwich
Ultimate Jack Sandwich
Main Dishes
Sonoma Flan
Skewered Mozzarella
Green Rice Torta
Trentino Terrine
Savoy Sauce or Filling
Ricotta Pancakes
Banana Pancakes
Vegetable Dishes
Tomato Caprese Salad
Padrone Peppers
2005 Sauvignon Blanc
2005 Glissando
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Padrone Peppers
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Padrone peppers are
about 2-3 inches long and look similar to a Jalapeno pepper. They fall between
sweet peppers and hot peppers and although most are mild, you will run
across a the occasional hot one. They have become available in the United States but
you may have to search them out. There is really no direct substitute
since these little guys are cooked whole, but they are easy to grow in
moderate climates. Available in California June to September.
Padrone peppers (1 - 1.5 pounds)
2 Tbl olive oil (use a little more if needed to coat)
Sea Salt or Coarse Kosher Salt
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Heat a cast-iron skillet or heavy skillet over medium-high heat
Wash and dry the peppers - these peppers should not be trimmed, but if
the stems are particularly long, you may choose to cut them down slightly
- the stems are used to hold the peppers while eating them.
Place peppers in a bowl and add olive oil - mix with a spoon or with
your hands to coat the peppers completely
Drop peppers into the skillet
Cook, turning occasionally with tongs until the skins are blistered
and darkened and the flesh has softened - this cooks fairly quickly
Remove peppers to a warm serving tray and sprinkle liberally with
coarse salt.
Serve warm
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