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Fried Peppers with Prosciutto
© Tina Rupp

Fried Peppers with Prosciutto

  • SERVINGS: 4 to 6
  • FAST

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.

  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.


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