Tarasque Cucina Boiled Peanuts
Chef John Martin Stokes and wife Lauren Stokes bring us this boiled peanuts recipe from their restaurant Tarasque Cucina.
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Ingredients
- 2 pounds fresh green peanuts in the shell
- ⅓ cup smoked paprika
- 2 tablespoons chili powder
- 3 tablespoons red pepper flakes
- ⅓ cup coarse salt
- ½ cup Worcestershire sauce
- ¼ cup dashi no moto
- ½ cup whole garlic cloves
- ½ cup grated pecorino romano
- 1 bunch flat-leaf parsley, chopped
- ¼ cup high-quality olive oil
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