I am excited to share this news with you. I will be writing and sharing favorite seasonal recipes for Rodale’s Organic Life. For those of you who may not be familiar with this company, you should be as they are doing great things in the living space such as sharing the love of Jimmy Nardello Peppers, and especially for this recipe for Jimmy Nardello Peppers with Burrata.
I became a fan of this publication instantly when I heard one of my favorite editors James Oseland was leaving Saveur Magazine to start up Rodale’s Organic Life. You can imagine how thrilled I was when one of their editors reached out about working together. Both the print version as well as the online version of Rodale’s are full of great ideas as well as tips for living naturally in an urban world; it is a morning must-read over at Chez Us. This recipe for Jimmy Nardello Peppers with Burrata is definitely the perfect fit.
My first write-up, along with one of my favorite early fall appetizers for Jimmy Nardello Peppers with Burrata went live over the weekend. We have been enjoying this recipe often the past month as it is great as an appetizer as well as a light vegetarian entree when served with a green salad. Jimmy Nardello peppers are the perfect late summer, early fall pepper and are in an abundance at the markets right now. Have you tried them? What is your favorite way to enjoy?
Summer Appetizers to Make:
Jimmy Nardello Peppers with Burrata
Jimmy Nardello Peppers have a mild and sweet flavor with no heat. Super easy recipe cooking them with olive oil and garlic as an appetizer.
- 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
- Black pepper
- Toasted baguette slices or crackers
Slice the peppers in half lengthwise, keeping the seeds.
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.
Add the garlic and parsley to the peppers, and stir.
Drain the burrata, and then lightly pat with a paper towel to remove any moisture.
Place the peppers and burrata on a serving platter and lightly drizzle with some olive oil. Season with Maldon salt and black pepper.
Serve with toasted slices of baguette or crackers
Sunday 14th of November 2021
We received some Jimmy Nardello peppers in our CSA box and found this recipe when looking for a nice way to use them. Delicious!!!! Love the fresh garlic and parsley with the blistered peppers (and what doesn’t burrata pair nicely with???). Toasted up crostini while the peppers were on the stove and served alongside a Vinho Verde Rosé. Wonderful!
Monday 15th of November 2021
Kate, we are so glad you enjoyed this recipe! Jimmy Nardellos are a best kept secret!
Thursday 29th of July 2021
What are Jimmy Marcello peppers? No one at the grocery store ever heard of them. Thanks!
Monday 2nd of August 2021
Hello Ruth! Jimmy Nardello Peppers are AMAZING! Jimmy Nardello chile peppers are elongated, slender, curved to straight pods, averaging 12 to 25 centimeters in length, and have a conical shape that tapers to a point on the non-stem end. ... Jimmy Nardello chile peppers have a mild, sweet, and fruity flavor when fresh that contains little to no heat. We hope you can find them!
Maria | Pink Patisserie
Monday 21st of September 2015
Congrats Denise! What a lovely recipe to begin your new venture!
Monday 21st of September 2015
That's awesome! Congratulations on the new writing gig, Denise! I don't think I've ever had those peppers before, but pair anything with burrata and I'm there. lol Off to read your recipe on their site!