Skip to Content

Jimmy Nardello Peppers with Burrata

Jimmy Nardello Peppers with Burrata

Sharing is caring!

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.  

I became a fan 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 Nardellos are the perfect fall pepper and are in an abundance at the markets right now.  Have you tried them?

Yield: 4

Jimmy Nardello Peppers with Burrata

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.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 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

Instructions

    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

More Jimmy Nardello Recipes

Grilled Jimmy Nardello Pizza

Chorizo Veggie Jimmy Nardello Chilaquiles

(Visited 17,281 times, 17 visits today)

Ruth

Thursday 29th of July 2021

What are Jimmy Marcello peppers? No one at the grocery store ever heard of them. Thanks!

Denise Woodward

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!

Jenni

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!

Skip to Recipe