For the past couple of weeks my CSA has offered sweet nardello peppers as one of the pepper choices for its members. Sadly, however, I’ve noticed that my fellow share members haven’t been getting as excited over them as I have. I’ve seen barely anyone take the poor lonely peppers, and I keep hearing the farm manager and the volunteers say things like, “they look like hot peppers, but they’re not, they’re really sweet.” And, “don’t forget to try the nardello peppers, they’re really good.” It’s sad, as so many people are missing out!
Nardello peppers are an Italian heirloom variety of sweet peppers. They are delicious raw, fried, or sautéed in a little olive oil. They are early producers, so if you plant them along with bell peppers, you’ll get a wave of nardellos before your other peppers reach their peak. The best thing I’ve noticed about them is that after they are sautéed they have absolutely no bitter aftertaste. They are also decidedly sweeter and have a better texture then sautéed red bell peppers. If you add them to salads, or in a slaw like in today’s recipe, they become little flavor explosions in your mouth. After sautéing them for this recipe, it was hard work to restrain myself from popping them all into my mouth right out of the skillet.
So in honor of the under-appreciated nardellos, today I have Fish Tacos with a Peach and Nardello Pepper Slaw. The fish has some heat and a smoky flavor from the ancho chili powder, and the slaw is sweet and tangy, rounding out the dish. Although I would classify this meal as being pretty light and healthy, it certainly doesn’t sacrifice flavor to be so!