Jimmy Nardello pepper
PHOTOGRAPH BY DENISE WOODWARD

What’s In Season? Jimmy Nardello Peppers With Burrata

This standout snack uses a farmers’ market favorite with fresh cheese.

September 18, 2015

September is peak season for peppers at the farmers’ markets, from spicy chilies to crisp bell peppers. One of my favorites is the Jimmy Nardello, a deep red, thin, and sweet Southern Italian variety. Its name comes from the seed saver who brought it over to the U.S. in 1887. While they’re available, I enjoy them raw, tossed into salads, or served alongside a dip before dinner, but they’re just as good cooked or grilled. One of my favorite ways to enjoy the Jimmy Nardello is sautéed with olive oil and herbs, then served with creamy burrata and a toasted baguette. It’s the perfect starter as we transition from summer to fall, but it also makes a great light meal all by itself. 

Related: 6 Steps To Productive Peppers

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Serves 4-6

½ pound Jimmy Nardello Peppers, washed and patted dry
1 tablespoon olive oil
1 garlic clove, finely minced
2 tablespoons Italian parsley, finely minced
8 ounces burrata
Olive oil
Maldon sea salt
Toasted baguette slices

1. Slice the peppers in half lengthwise, keeping the seeds.

2. Heat olive oil in a large frying pan over medium-low heat. Add peppers to the frying pan. Cook 6-8 minutes, stirring often, until slightly wilted and blistered. Remove from the heat.

3. Add the garlic and parsley to the peppers, and stir. 

4. Drain the burrata, and then lightly pat with a paper towel to remove any moisture.

5. Place the peppers and burrata on a serving platter. Drizzle the cheese with a small amount of the finishing olive oil and sprinkle with some salt.

6. Serve with toasted slices of baguette.