3.5 2

Fried Peppers with Prosciutto

  • Total Time:
  • Servings: 4 to 6

Lincoln Restaurant o Portland, OR

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


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KEY: Frying, Cocktail Party, Dinner Party, Spanish, Appetizers/starters, Fast, Cocktail app snacks

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  • 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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