Arrived home late friday to my order from The Chef's Garden and ordered some fresh espellette peppers (h
ttps:/ /www.chefs-garden.com/products/peppers/espelette/red-espelette-pepper). Spicy and sweet when raw and when roasted or sauteed they take on a savory element that's almost indescribable. Very luxurious smoking spicy sweet..... Made a roasted espellete, ricotta pine-nut and spinach ravioli with some fresh pasta. Didn't have the time I wanted to experiment more as they turn color pretty rapidly. served with roasted tomatoes, capers, in a lemon butter sage sauce and topped with some chevril from the garden (that has randomly taken off). Was able to preserve the roasted puree and may do espelllete and shellfish (lobster or crab) ravioli. These peppers are a fav new ingredient for sure.
