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
    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.
    advertisement

    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.