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Blistered Shishito Peppers with Calabrese Aioli

Blistered Shishito Peppers with Calabrese Aioli

These Blistered Shishito Peppers are served over a swipe of Calabrese sausage-infused aioli and topped with crispy Calabrese croutons.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Course: Snack, starter
Ingredients Equipment Method Notes

Ingredients
  

  • 100g (3.5oz) calabrese sausage diced
  • 1 large egg yolk**
  • 1 clove garlic minced
  • ½ lime juiced
  • ¼ cup neutral oil
  • 1 tbsp Dijon mustard
  • 1/2 tsp kosher salt
  • 227g (8oz) fresh shishito peppers
  • Maldon salt for sprinkling

Equipment

  • 1 skillet
  • 1 Cast iron skillet
  • 1 high-powered blender or smoothie cup
  • 1 Fine Mesh Strainer

Method
 

  1. Place the sausage in a cold pan over low heat. Let it cook slowly so the fat renders out. This should take between 15-20 minutes.
  2. Pour the contents of the pan through a fine mesh strainer, letting the fat collect in a small bowl. Set the fat and the sausage aside.
  3. Place the egg yolk, garlic, lime juice, neutral oil, mustard, salt, and reserved calabrese fat in a high-powered blender or a smoothie cup. Blitz on high until the mixture is thick and creamy. Transfer the aioli to a bowl and chill until ready to serve.
  4. Place a cast-iron skillet over medium-high heat until smoking. Add the peppers in a single layer and leave them undisturbed for roughly 3 minutes or until the peppers begin to smoke and the seeds start to pop. Flip the peppers and repeat on the other side.
  5. Spread the aioli on a large platter by creating a series of swoops with the back of a spoon. Top the aioli with the blistered shishito peppers and sprinkle them with the calabrese croutons. Sprinkle with finishing salt and serve immediately with additional aioli and lime wedges on the side.

Notes

** If using a raw egg yolk is concerning to you, feel free to coddle the egg by plunging it into boiling water for 1 minute before transferring to an ice bath.