"Sure enough, in the bag were a few peppers that, when cooked, spoke with a bit of a devilish tongue! I think shishitos make a nice variation on the Italian style of cooking ‘long hots,’ a pepper similar to a Cubannelle. The cheese and dressing are an addition. They make a perfect accompaniment to grilled meats or fish. They’re also great as a snack with grilled bread."
Serves: 4-6
Ingredients:
1 to 1.5 pounds shishito peppers, leave stems on
8 ounces sharp Provolone
1 large shallot, minced
Good quality red wine vinegar
Extra virgin olive oil
Preparation:
1) Slice Provolone while cold into thin squares, as in the photo. Do this early enough that the slices reach room temperature before you drape them over the hot grilled peppers. This will facilitate melting.
2) If you have a grill, turn it up to high heat. If not a ridged cast-iron pan works well on a range top. So does a regular cast-iron skillet. Pre-heat to HOT. Do not add any oil.
3) Wash the peppers, leave a little water on them, and toss with salt, pepper and enough olive oil to coat.
4) Add half the minced shallot and toss again.
5) Whisk together the remaining shallots with about 4 tablespoons of the vinegar and some salt and pepper to taste. Continue whisking as you add olive oil to taste.
6) Slice provolone into thin squares, as in photo.
7) If you are cooking indoors, turn on your exhaust hood. Grill peppers until they start to blacken and blister. Turn and repeat. This could take 3-4 minutes, depending on how large the peppers are and how hot your grill or pan is.
8) Arrange peppers on a platter or on individual plates. Check and adjust seasoning, garnish with cheese slices and dress with the vinaigrette. Leftovers are great chilled.