BLISTERED PEPPERS WITH PROSCIUTTO AND MINT

INGREDIENTS
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
 
INSTRUCTIONS
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