2 Tablespoons extra virgin olive oil
6 ounces Padron or shishito peppers
2 ounces prosciutto, cut into ¼-inch strips
1 Tablespoon chopped fresh mint leaves
Flaky sea salt, for finishing
Heat olive oil in a heavy medium sauté pan over medium-high heat. Add peppers and cook until charred and blistered, about 5 minutes. Add the prosciutto and cook until starting to crisp. Remove pan from heat and stir in mint. Transfer to a heat-safe bowl and sprinkle with sea salt. Serve as an appetizer with Sierra Cantabria Crianza.
Recipe & Photography by Julie Kinnard