My F&W
quick save (...)
Fried Peppers with Prosciutto
© Tina Rupp

Fried Peppers with Prosciutto

  • TOTAL TIME: 15 MIN
  • SERVINGS: 4 to 6
  • FAST

Lincoln Restaurant • Portland, OR

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

  1. 1 tablespoon olive oil
  2. 10 ounces Padrón or shishito peppers
  3. 5 thin slices of prosciutto (about 2 ounces), cut into 1/4-inch-wide strips
  4. 1 tablespoon chopped mint
  5. Fine sea salt
  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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.