By: Caius APICIUS Although
consider their everyday language the one without too much, the truth is that the consumer appreciates English peppers; one thing to say "not worth a damn," or playing mus, threatening "a hand with a pepper" and another thing you do not like on the plate.
Greens, if they touch green, and red, for that question. Now there are more varieties more colors, very nice of them, making dishes that are beautiful, but they are still a novelty. The consumer will go patriotic in red bell peppers, in Murcia, the Bierzo, piquillo Navarre, and, if you learn about the "glass" -. In Green, however, there are two sources that dominate: Guernica and Padrón.
With permission from my friends Basques, who love peppers Guernica and do well, because they are great, I have to break a lance for the padroneses. I will not discuss what they have better taste or texture, but just say that the de Padrón have an added incentive: to the best bite. It is already known: a bite "e outros, non". Let
Padrón, then, and try to clarify some issues. The first, "Padrón peppers" is not a Denomination of Origin. What does this mean? Well, as with Camembert cheese, Padrón peppers can be grown where everyone seems best.
turns out that "Padrón peppers is the name of the variety, so it can not be a PGI (Protected Geographical Indication). So, in the end, it was decided to put a necessary order, to create the OJ protected "Herbón Peppers."
is fair. Not able to defend the name of Padrón in his day, and now gives the place where the Franciscan Fathers began to cultivate, on the edge of the border Coruña Ulla. "Minimum and Franciscans, call these peppers, in his" Del Miño the Bidasoa ", another illustrious native of the area, Don Camilo Jose Cela. Serve
the foregoing, to reassure those in the grocery store buying a bag of something labeled "Padrón peppers" but in small print, warns that it is a product of Almeria.
This product has, through neglect of the authorities in their day, every right to be called "Padrón peppers" as do some who, under a brand Iña completed in order to underline its Galician, and with good visible sign of "Peppers Padrón "he says, in yellow letters not too visible, these peppers come from Agadir (Morocco). That's the law.
you, just in case, make sure to Register your peppers are, indeed, overlooked the river Ulla on the rise even in winter lampreys. As you know, these peppers are eaten fried.
Integers. Well, there are two trends. padroneses, like my friend Pepe Domingo Castaño, remove the stalk them and playing them and eat them with a stick and taking two or three at a time, as do all the Galician octopus.
Outside Padrón, many people like to serve with tail, to catch them, one at a time- for him, providing the possibility of, at the slightest suspicion, biting below its widest point, where the treacherous pits. This, as you will understand, it eliminates all emotions, and eating peppers from Padrón has to be something exciting.
The truth is that one expected to go some spicy, even very hot, and, of course, that does not touch him. The lover appreciates Padrón peppers in a serving, you enter a few that bite of a polite way, that will warm your mouth without carpet, but it is the unspoken hope that a group member will play a particularly rabid : one serving of these peppers are expected not only pleasure gourmet, but spectacle.
Now: you hit with a stick fried pepper Herbón send the royalties, with its bright green color, to pass on the oil droplets from the bottom of the tray accidentally catch a grain rock salt, is carried all the mouth, and the explosion sapid is a wonderful experience, a sense of wholeness, perfection: does it matter if a bite "e outros non".
Ah, remember that it's spicy increases as the season progresses: in June they sting very few, but in August ... Are advised.
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