El Padrino Recipes
PADRON PEPPERS
Serve these padron peppers as a side dish or starter in a Spanish feast. They're super-simple to make, requiring little prep and just five minutes of cooking
Provided by Anna Glover
Categories Side dish, Starter
Time 5m
Yield Serves 6 as a side
Number Of Ingredients 2
Steps:
- Heat the olive oil in a large frying pan over a high heat. Fry the peppers, stirring frequently, for 5 mins until blistered and wilted. The peppers should be soft and slightly charred.
- Transfer the peppers to a serving plate and season with some sea salt. Serve with dips or as part of a tapas spread.
Nutrition Facts : Calories 38 calories, Fat 2 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.21 milligram of sodium
EL PADRINO
The classic Godfather with mezcal replacing scotch for a Mexican twist. As with a traditional Godfather, this is not for the faint of heart. Drink responsibly.
Provided by Soup Loving Nicole
Categories Drinks Recipes Cocktail Recipes
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Fill a rocks glass with ice. Add mezcal and amaretto. Stir to combine and garnish with lime.
Nutrition Facts : Calories 268.5 calories, Carbohydrate 21.8 g, Fat 0.2 g, Fiber 0.2 g, Protein 0.1 g, Sodium 10.2 mg, Sugar 19.3 g
SPAGHETTI DEL PADRINO
Steps:
- Heat the oil in a saute pan, add the garlic and brown. Add anchovy, beets, black pepper, hot pepper, and parsley. Cook over medium heat for about 2 minutes.
- Cook the spaghetti in a large pot of boiling salted water until al dente. 30 seconds before the pasta is finished cooking, add the escarole. Strain pasta and escarole together, and toss into the sauce. Serve, adding Parmesan, to taste.
EL PADRON
This spicy cocktail packs a little heat that beautifully balances the mezcal's sweet, smoky flavour. It's a great summer sipper
Provided by 400 Rabbits
Categories Cocktails
Time 5m
Number Of Ingredients 9
Steps:
- First, make the padron pepper agave syrup. Tip the agave syrup, 50ml water and the peppers into a blender and blitz until well-combined. Strain.
- Put the mezcal, liqueur, 25ml of the padron pepper agave syrup, the lime juice and a pinch of rock salt into a cocktail shaker and top up with ice. Shake until combined. Strain the cocktail into a rocks or tumbler glass filled with ice, then garnish with a padron pepper and slice of lime.
Nutrition Facts : Calories 161 calories, Fat 0.1 grams fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 0.1 grams fiber, Protein 0.3 grams protein, Sodium 0.5 milligram of sodium
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