Aug 13, 2010

Serrano Ham-Wrapped Peppers with Anchovy-Almond CrumbsRecipe by Jamie Purviance

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Grocery List

Fresh Produce

  • 0.125 oz fresh Italian parsley
  • 0.125 oz fresh rosemary
  • 4 garlic cloves
  • 2 red bell peppers

Meat / Poultry / Seafood

  • 5 oz thinly sliced Serrano ham

Oil and Spices

  • 5 tbsp extra-virgin olive oil
  • 0.5 tsp freshly ground black pepper
  • 0.25 tsp kosher salt


  • 3 tbsp sherry vinegar


  • 2 oz manchego cheese or Parmigiano-Reggiano® cheese


  • 3 anchovy fillets
  • 0.33 cup roasted, salted almonds
  • 2 slice sourdough bread



  • 3 tablespoons sherry vinegar
  • 1 teaspoon minced garlic
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup extra-virgin olive oil

  • 2 thick-fleshed red bell peppers, each 9 to 10 ounces, stems and seeds removed, cut lengthwise into 12 wedges (total)


  • 1 tablespoon extra-virgin olive oil
  • 3 anchovies (from a tin), drained, patted dry and chopped
  • 1 cup coarse sourdough bread crumbs (without crust) (about 1½ ounces)
  • 1 teaspoon minced garlic
  • ⅓ cup roughly chopped roasted, salted almonds
  • 1 tablespoon chopped fresh Italian parsley leaves
  • 1 teaspoon minced fresh rosemary leaves
  • ¼ teaspoon freshly ground black pepper

  • 12 thin slices Serrano ham, each about 8 inches long and 3 inches wide (4½ to 5 ounces total)
  • 12 shavings manchego cheese or Parmigiano-Reggiano® cheese (made with a vegetable peeler)


  1. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  2. In a small bowl whisk the vinegar, garlic, salt, and pepper. Slowly add the oil, whisking constantly until the vinaigrette is emulsified.

  3. 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 ⅓ cup of the vinaigrette and marinate at room temperature for at least 30 minutes and up to 2 hours.

  4. In a heavy, medium nonstick skillet over medium heat, warm 1 tablespoon oil. Add the anchovies and stir until they dissolve, about 1 minute. Add the bread crumbs and garlic. 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.

  5. Lay the ham slices out on a work surface. Place one pepper wedge crosswise on each ham strip, about 3 inches 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 dressing over the rolls. Serve at room temperature.

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Serrano Ham-Wrapped Peppers with Anchovy-Almond Crumbs