Pimientos de Padrón – Raclette Edition

Pimientos de Padrón

• 400 g roast peppers
• 1 ciabatta bread
• Sea salt, to taste
• 4 tbsp olive oil

Preparation

1. Preheat the raclette grill to the maximum setting so that the grill plate is as hot as possible.
2. Wash the pimientos and pat dry.
3. Then mix in a bowl with plenty of sea salt and olive oil.
4. Now spread the roast peppers evenly over the hot grill plate. Leave the raclette grill on the maximum temperature setting.
5. Depending on the raclette machine, the peppers will need approx. 5 to 10 minutes. Turn regularly.
6. The pimientos can either be served on plates or eaten straight from the grill. Dip the ciabatta in the remaining olive oil.

Tip

A raclette grill with a natural stone plate is best. Although this takes up to 20 minutes to get really hot, the heat release is better and the roasted peppers can be crispier. An electric plancha grill also achieves the required heat for the pimientos.