Stuffing/Frying Jimmy Nardellos, Italian Roasters

Roguejim

Roguejim

Anyone have experience stuffing/frying either of these peppers?
Are they good prepared this way?
Ripe or unripe?
Do they need to be pre-roasted and peeled, like an Anaheim?
 
I'm thinking of stuffing them with a mild cheddar, then rolling in flour, egg, bread (panko?) crumbs.  I think I will avoid the chile relleno-type batter.
 
Thoughts?  Thanks.
 
Jim
 
Sounds good to me! Definitely use ripe ones, and post pics when you do it! I usually don't cook with them, simply because they're so sweet and delicious raw they go straight from the plant into the food hole.
 
I love them grilled stuffed or fried.  I have never battered them though, I would guess a batter might drown out this pepper but it could not hurt to try it.  
 
Everyone seems to like them brushed with a bit of oil and grilled with a touch of salt.

I think I could just eat a plate of them that way by themselves.
 
I have been slicing lengthwise, deseeding, then frying in extra virgin olive oil that was lightly infused with white bullet habaneros. No other seasonings, Nards are just excellent. I also smoked some with pecan wood, dehyrated, and flaked...been sprinkling on everything lately.
 
muskymojo said:
Sounds good to me! Definitely use ripe ones, and post pics when you do it! I usually don't cook with them, simply because they're so sweet and delicious raw they go straight from the plant into the food hole.
Click to expand...
couldn't agree more.  my favorite sweet pepper.
 
Nards are great tasting.
They're kind of narrow for stuffing though and you probably meant coating in flour since they'ed roll like a flat tire....they're like snowflakes, no two are shaped alike.
 
Use them when red and rfipe to bring out the sweetness..
I cut the ends off and slice them lengthwise. I use to use Melrose peppers exclusively for "Sausage and Peppers" but I switched to the Nards for the flavor and faster ripening. Since they're thin walled I use an Italian Sausage called Barese which is as narrow as a finger. I pan fry the sausage while still in the roll.Once browned on both sides I remove the sausage place in a roasting pan with a half inch of water, cover with foil and place in a 275 deg oven for 1 hr. Meanwhile I'll remove all but 1 tbl of oil from the pan. Add a splash of olive oil, heat up and add a dozen sliced peppers, one sliced onion, 6 sliced cloves of garlic, salt and pepper. Saute for 15 minutes. Add one cup of white wine and some oven dryed San Marzano peppers. Meanwhile remove the sausage from the oven and slice up into 1/4" coins. Add to pan with fresh basil and reduce liquid to a loose paste.....Done
Serve with the bestest bread you can find and drink the wine that's left in the bottle.
 
Oh, and make this when no one else is around so you don't have to share..........just kiddin
That's my rap on it
 
Greg
 
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