Serrano Ham–Wrapped Peppers with Anchovy-Almond Crumbs - For Weber SmokeFire

Jamie Purviance

Fuel Type:
  • People

    Serves 4 to 6

  • Prep Time

    40 mins

  • Marinating Time

    30 mins to 2 h

  • Grilling Time

    10 to 12 mins


the Ingredients

20151023095348 Row Starters 4


  • 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 ¼ cup extra-virgin olive oil
  • Completed step 2 thick-fleshed red bell peppers, each 9 to 10 ounces, stems and seeds removed, cut lengthwise into 12 wedges (total)


  • Completed step 1 tablespoon extra-virgin olive oil
  • Completed step 3 anchovies (from a tin), drained, patted dry and finely chopped
  • Completed step 1 cup coarse sourdough bread crumbs (without crust)
  • Completed step 1 teaspoon minced garlic
  • Completed step ⅓ cup 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 8 inches long and 3 inches wide (about 4½ ounces total)
  • Completed step 12 shavings manchego cheese or Parmigiano-Reggiano® cheese (made with a vegetable peeler)

Pellet Flavor

  • Completed step GrillMaster Blend, Apple

Take Your Grilling Anywhere



  • Prepare the grill for cooking over medium heat (400°F).
  • 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 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 nonstick skillet over medium heat on the stove, warm 1 tablespoon 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 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 vinaigrette over the rolls. Serve at room temperature.

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