Warm Castelvetrano Olives Jimmy Nardello Puree, Habanada, Lemon Peel Recipe
Make Warm Castelvetrano Olives Jimmy Nardello Puree, Habanada, Lemon Peel Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main ingredients
Method
Method
- 1
Prepare Jimmy Nardello purée
Roast Jimmy Nardello peppers under a broiler or over an open flame until blistered and charred on all sides. Transfer to a bowl, cover to steam, then peel, seed, and discard skins. Purée the peeled peppers with 1 tablespoon of olive oil and one minced garlic clove until smooth. Set aside.
- 2
Sauté aromatics
In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add the minced habanada pepper and remaining garlic; sauté 1–2 minutes until fragrant and softened.
- 3
Warm the olives and combine with purée
Add the Castelvetrano olives to the skillet and toss to coat in the aromatics. Pour in the Jimmy Nardello purée and stir to combine. Add the water to loosen as needed; simmer gently for 2–3 minutes.
- 4
Finish with lemon and season
Stir in the lemon zest. Season with salt and pepper to taste. Cook just another minute to marry the flavors.
- 5
Garnish and serve
Remove from heat, sprinkle with chopped parsley. Transfer to a warm serving dish and drizzle with a touch more olive oil if desired. Serve warm as an appetizer or alongside rustic bread.