It’s a snap to make.
Brian told me to say that.
I’m actually not quite sure what to say in regards to this recipe other than it’s extremely enticing, extraordinarily delicious, and truly a “snap” to make.
Pick up your snap peas and chile pepper at the store, along with your creamy and decadent Ricotta Salata, and some mixed grains with seeds, and you’re all set: Snap Pea Aleppo Salata.
The Aleppo pepper, also known as the Halaby pepper, is named after the city of Aleppo in Northern Syria. It is commonly grown in Syria and Turkey, and is usually dried and crushed.
SCOVILLE HEAT UNITS: About 10,000 SHU (NOT TOO HOT)
Capsicum AnnuumThere is hardly any Mediterranean cuisine that doesn’t benefit from the spicy Aleppo pepper, along with its wonderful fragrance.
Crushed Aleppo offers moderate heat level and great flavor, with a fruitiness offering hints of tomato, with a welcomed earthiness and slight tang. You’ll also notice a touch of salt is that it is used in the traditional method of drying Aleppo pepper.
Snap Pea Aleppo Salata
1 Tbs. olive oil
2 cups fresh snap peas
1 Aleppo pepper, seeded and thinly sliced
sea salt and pepper
2 cups mixed grains, cooked
1 cup Ricotta Salata, drained
fresh chives, coarsely chopped
sea salt and pepper
In a medium skillet, heat the olive oil to high. Add the snap peas and pepper, along with salt and pepper and cook, stirring every so often, until soft and vibrant in color. Remove from heat and set aside.
Plate with a scoop of warmed mixed grains and seeds, topped with the sautéed veggies, and then plenty of the fresh Ricotta Salata. Garnish with fresh chives and additional ground pepper, if desired.
