Fried Peppers with Prosciutto

Lincoln Restaurant • Portland, OR

Spanish cooks traditionally fry sweet-hot Padrón peppers (available at and toss them with salt. Adding prosciutto and mint makes the peppers extraordinary.


Slideshow: More Tapas Recipes


  • Total Time:
  • Servings: 4 to 6


  • 1 tablespoon olive oil
  • 10 ounces Padrón or shishito peppers
  • 5 thin slices of prosciutto (about 2 ounces), cut into 1/4-inch-wide strips
  • 1 tablespoon chopped mint
  • Fine sea salt

How to make this recipe

  1. In a large nonstick skillet, heat the olive oil. Add the peppers and cook over moderate heat, stirring often, until slightly charred and just softened, about 4 minutes. Add the prosciutto and cook until heated through, about 1 minute longer. Remove from the heat and toss with the mint. Season with salt, transfer to a plate and serve.

Contributed By Photo © Tina Rupp Published September 2011

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458980 recipes/fried-peppers-prosciutto 2013-12-06T23:27:00+00:00 Jenn Louis frying|cocktail-party|dinner-party|spanish|appetizers-starters|4|6|fast|cocktail-app-snacks september-2011,jenn louis,Lincoln Restaurant,spanish food,tapas recipe,fried peppers,prosciutto recipe recipes,fried-peppers-prosciutto 458980

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