What is piment d'Espelette

Maryellen Pearson
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4 Comments

Maedl July 28, 2013
Pierino, have you tasted them? I am curious how they compare to the Padron peppers, which I love. The Padrons are, for the most part, mild, but ever so often you get a scorcher. I love them stuffed with goat or sheep's cheese, rubbed with olive oil and roasted or just sauteed in olive oil and dusted with sea salt.
 
pierino July 28, 2013
So far I've only been able to find Epelette pepper in powdered or flaked form. It's one of my favorites. I can buy whole Ñoras but I rarely come across intact Spanish peppers that haven't been dried or jarred.
 
pierino July 27, 2013
I will answer that right now; it's a type of pimenton (paprika if you like)from the Basque region which borders both Spain and France. It's named for Esplette on the French side of the frontier. It's a mild (in terms of heat) pepper with a lovely fragrance. Wonderful in paella or seafood dishes.
 
Diana B. July 27, 2013
Asked previously: http://food52.com/hotline/4264-a-question-about-a-recipe-brussels-sprouts-salad-a-la-m-wells
 
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