Creamed Shishito Peppers Recipe
Ingredients
- 1 tablespoon (15ml) extra-virgin olive oil
- 8 ounces (225 to 285g) shishito peppers, stemmed and thinly sliced into rounds (yielding about 3 cups; 200g sliced peppers)
- 2 medium shallots (80g), thinly sliced
- 2 garlic cloves (10g), thinly sliced
- Kosher salt and freshly ground black pepper
- 1 cup (240ml) heavy cream
- 1 ounce (30g) grated Parmigiano-Reggiano
- Pinch freshly ground or grated nutmeg
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