© Tina Rupp
- 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
- 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.