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Recipe From by Jamie Purviance

Serrano Ham-Wrapped Peppers with Anchovy–Almond Crumbs

  • People

    Serves 4 to 6

  • Prep Time

    40 min.

  • Marinating Time

    30 min. to 2 h

  • Grilling Time

    10 to 12 min.

People
Serves 4 to 6
Prep Time
40 min.
Marinating Time
30 min. to 2 h
Grilling Time
10 to 12 min.

the Ingredients

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Vinaigrette

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

Crumbs

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

Instructions

  • 01 Prepare the grill for direct cooking over medium heat (180°C to 230°C).
  • 02 In a small bowl whisk the vinegar, garlic, salt and pepper. Slowly add the oil, whisking constantly until the vinaigrette is emulsified.
  • 03 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.
  • 04 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.
  • 05 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.
Ingredients
Instructions