Sasha Marx’s Creamed Shishitos
1 Tbsp (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
Products to Use
In an 11-inch skillet or 3-quart saucier, heat oil over medium heat until shimmering. Add shishitos, shallots, and garlic, season with salt and pepper, and cook, stirring frequently with a rubber spatula, until vegetables are softened but not browned and shishitos are still bright green, 5 to 7 minutes.
Add heavy cream, season lightly with salt, and bring to a rapid simmer. Continue to cook, adjusting heat as necessary to maintain a rapid simmer, stirring frequently to keep vegetables from sticking and cream from scorching on the sides of the pan, until cream is reduced to a saucy consistency, 5 to 7 minutes.
Remove from heat, add grated cheese and nutmeg, and season with salt and pepper to taste. Serve right away, or cool and refrigerate in an airtight container for future use.