Blistered Shishito Peppers with Garlic Anchovy Butter
by Berkshires Direct
Once in season, shishito peppers are wont to pop up blistered or charred on almost every menu you come across. They are a delicious summer staple made even better by the accompaniment of the anchovy garlic butter and the lemon to finish.
1 pound shishito peppers
1 stick butter
3 cured anchovy filets, chopped finely
1 lemon, for juice and zest
1 grated clove of garlic
¼ cup grated pecorino romano or parmesan cheese
Melt butter in a pan over medium heat.
Add the garlic and lemon zest, and allow to cook for about a minute to infuse the butter without browning the garlic.
Add the anchovies and lemon juice.
Heat up a large saute pan or cast iron skillet on high heat.
Put your peppers into a bowl and toss with a tablespoon or so of EVOO. you want a very light coating.
Put the peppers in the very hot pan and move around until brown and blistered.
Season with a generous amount of maldon salt and coat with the butter.
Transfer to a serving platter, sprinkle with cheese.