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Serrano Ham-Wrapped Peppers with Anchovy–Almond Crumbs

Jamie Purviance

Fuel Type:
  • People

    Serves 4 to 6

  • Prep Time

    40 min.

  • Marinating Time

    30 min. to 2 h

  • Grilling Time

    10 to 12 min.

Ingredients
Instructions

the Ingredients

20151023095348 Row Starters 4

Vinaigrette

  • Completed step 3 tablespoons sherry vinegar
  • Completed step 1 teaspoon minced garlic
  • Completed step ¼ teaspoon kosher salt
  • Completed step ¼ teaspoon freshly ground black pepper
  • Completed step 60 millilitres extra-virgin olive oil
 
  • Completed step 2 thick-fleshed red bell peppers, each 255 to 280 grams, stems and seeds removed, cut lengthwise into 12 wedges (total)

Crumbs

  • Completed step 1 tablespoon extra-virgin olive oil
  • Completed step 3 anchovies (from a tin), drained, patted dry and finely chopped
  • Completed step 40 grams coarse sourdough bread crumbs (without crust)
  • Completed step 1 teaspoon minced garlic
  • Completed step 35 grams roughly chopped roasted, salted almonds
  • Completed step 1 tablespoon chopped fresh Italian parsley leaves
  • Completed step 1 teaspoon minced fresh rosemary leaves
  • Completed step ¼ teaspoon freshly ground black pepper
 
  • Completed step 12 thin slices Serrano ham, each about 20 centimeters long and 7.5 centimeters wide (about 130 grams total)
  • Completed step 12 shavings of manchego cheese or Parmigiano-Reggiano® cheese (made with a vegetable peeler)

Instructions

  • Prepare the grill for direct cooking over medium heat (180°C to 230°C).
  • In a small bowl whisk the vinegar, garlic, salt and pepper. Slowly add the oil, whisking constantly until the vinaigrette is emulsified.
  • Brush the cooking grates clean. Grill the pepper wedges, skin-side down, over direct medium heat, with the lid closed, until they are softened but not limp and the skins are blackened and blistered, 10 to 12 minutes (do not turn). Transfer to a rimmed platter and, when cool enough to handle, peel away and discard the charred skin. Drizzle the peppers with about half of the vinaigrette and marinate at room temperature for at least 30 minutes or up to 2 hours.
    Brush the cooking grates clean. Grill the pepper wedges, skin-side down, over medium heat, with the lid closed, until they are softened but not limp and the skins are blackened and blistered, 10 to 12 minutes (do not turn). Transfer to a rimmed platter and, when cool enough to handle, peel away and discard the charred skin. Drizzle the peppers with about half of the vinaigrette and marinate at room temperature for at least 30 minutes or up to 2 hours.
  • In a heavy, medium non-stick skillet over medium heat on the stove, warm 1 tablespoon of oil. Add the anchovies and stir until they dissolve, about 1 minute. Add the bread crumbs and garlic and stir constantly until the crumbs are crisp and golden, 4 to 5 minutes, scraping the bottom of the pan to prevent sticking and burning. Mix in the almonds, parsley, rosemary and pepper. Transfer the crumbs to a plate and let cool.
  • Lay the ham slices out on a work surface. Place one pepper wedge crosswise on each ham strip, about 7 centimetres from one end. Top each pepper with a cheese shaving and then divide the crumb mixture between the pepper slices. Fold the shorter ham end over the pepper and roll everything up to enclose the filling completely. Place the rolls seam-side down on a platter. Drizzle some of the remaining vinaigrette over the rolls. Serve at room temperature.

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