Fried Peppers with Prosciutto

By stancec44

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.

Use Padron or shishito peppers.

Ingredients

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

Details

Servings 4
Adapted from foodandwine.com

Preparation

Step 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.