Three-Pepper Spiced Pepitas

• Recipe by Uovo

Patrons of this popular new restaurant in Manhattan's East Village have become so addicted to these salty, smoky toasted pumpkin seeds that Uovo now sells them by the pint.

Ingredients

1. 1/2 pound raw pepitas (pumpkin seeds)
2. 2 teaspoons extra-virgin olive oil
3. 1 1/2 teaspoons Spanish Pimentón de la Vera or other smoked paprika
4. 1/2 teaspoon hot paprika
5. Large pinch of cayenne pepper
6. Kosher salt

Directions

1. Preheat the oven to 350°. Spread out the pumpkin seeds in a single layer on a rimmed baking sheet. Bake in the oven for about 12 minutes, stirring once, until lightly toasted. Transfer the pumpkin seeds to a large, shallow bowl. Add the olive oil and toss to coat. Add the Pimentón, paprika, cayenne and salt and toss again. Let cool completely, then serve.

Make Ahead

The toasted, spiced pepitas can be kept in an airtight container for up to 3 days.

Notes

Cocktail Match Negroni (a mix of gin, Campari and vermouth garnished with a slice of orange).

Pimentón de la Vera, one of the three peppers here, is a powder made from smoked and ground chiles. Sweet, bittersweet and spicy versions are available, each made with a different kind of the same chile. When buying pimentón, be sure the tin says, "de la Vera," means it is from Vera, a small southeastern Spanish town and ensures it is authentic.