- 6 slices day-old bread, cut in small cubes
- 2 tablespoons extra-virgin olive oil
- Salt and pepper, to taste
- 2 tablespoons chopped garlic
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 pound Padrón peppers
- 3 tablespoons olive oil
- ½ tablespoon Maldon Sea Salt
- 2 tablespoons Herbed Breadcrumbs
- 2 tablespoons balsamic vinegar
FOR THE HERBED BREADCRUMBS
Preheat oven to 350°F.
Toss the cubed bread in a bowl with the olive oil and season with salt and pepper to taste. Transfer the bread to a sheet pan and bake until golden brown, about 10 minutes. Remove the bread from the oven and let it cool. Place the bread in a food processor and process into small, coarse crumbs. In a medium saute pan, heat 2 tablespoons olive oil. Add the garlic and saute until the garlic is gragrant. about 5 minutes (be careful not to burn it). Place the breadcrumbs in the pan and continue to toast until golden brown. Transfer the breadcrumbs to a sheet pan to cool and mix in the chopped parsley. The breadcrumbs will keep for up to 3 weeks in a sealed container.
FOR THE PADRÓN PEPPERS
Heat a heavy-bottomed skillet over high heat until almost smoking. In a small bowl combine the peppers and oil and add them to the skillet. Sear the peppers on all sides until browned, about 4 to 6 minutes. Remove from the heat.
About this recipe
Place the peppers on a serving dish and sprinkle with the salt and breadcrumbs. Drizzle balsamic vinegar over the top.