Lincoln Restaurant • Portland, ORSpanish cooks traditionally fry sweet-hot Padrón peppers (available at melissas.com) and toss them with salt. Adding prosciutto and mint makes the peppers extraordinary. More Tapas Recipes

Jenn Louis
September 2011

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© Tina Rupp

Recipe Summary

total:
15 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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