Pimientos de Padrón
Fried peppers
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Pimientos de Padrón are believed to have originated in the 16th or 17th century, brought back to Spain by Franciscan monks from the Americas. These monks cultivated the peppers in the Padrón area of Galicia, Spain, leading to their name and eventual local popularity.
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Pimientos de Padrón are deeply ingrained in Galician and Spanish tapas culture, representing a simple yet satisfying culinary experience often shared amongst friends and family.
Tapas Culture
Pimientos de Padrón are a staple tapas dish, frequently served in bars and restaurants throughout Spain. They are designed to be shared as a starter or alongside other small plates.
Social Gathering
Enjoying Pimientos de Padrón is often a social activity, creating a shared experience as diners anticipate and react to the varying levels of spiciness. The phrase "Pimientos de Padrón, uns pican e outros non" (Padrón peppers, some are hot and others are not) is commonly associated with the dish.
Regional Pride
The peppers are a source of regional pride for Galicia, with the 'Denominación de Origen Protegida' (Protected Designation of Origin) guaranteeing the authenticity and quality of the peppers grown in the Padrón area.
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The primary flavors are mild and slightly sweet, punctuated by the occasional unexpectedly spicy pepper. Olive oil and sea salt enhance the natural taste of the peppers.
Most Pimientos de Padrón are mild in flavor, offering a slightly grassy and vegetal sweetness. However, a small percentage (estimates vary, but generally around 10-25%) can be surprisingly hot, providing a pleasant fiery kick. The heat intensity can vary greatly, from a mild warmth to a more significant spice level. The peppers are typically cooked simply with olive oil and sprinkled with coarse sea salt, which brings out their natural flavors and provides a satisfying textural contrast.
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Cooking Method
The key to perfectly cooked Pimientos de Padrón is to blister the skin evenly without overcooking the pepper. High heat and a good quality olive oil are essential. A cast iron skillet or grill pan works best.
Salt Usage
Use coarse sea salt generously after cooking. The salt helps to draw out the natural flavors of the peppers and adds a satisfying crunch.
Serving Temperature
Pimientos de Padrón are best enjoyed immediately after cooking while they are still warm and slightly blistered. Don't let them sit for too long or they will become soggy.
Identifying Hot Peppers
There is no reliable way to visually distinguish a hot Padrón pepper from a mild one before eating it! This element of surprise is part of the fun.
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