jamon iberico and shishito peppers
(1 rating)
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Recipe from Playboy, looking through old magazines before throwing them out. I could not find this on the internet through a general search. From Pelaccio's "Eat with Your Hands".
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(1 rating)
yield
2 serving(s)
Ingredients For jamon iberico and shishito peppers
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1/4 colive oil
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6 ozshishito peppers
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kosher salt
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3 ozjamon iberico, thinly sliced into 2 strips
How To Make jamon iberico and shishito peppers
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1Heat olive oil in a cast-iron pan over medium-high heat. Add the peppers and let them blister, periodically shaking the pan for about 4 minutes. Season with salt and place in a bowl. Toss ham on top, split peppers with a wooden spoon, and stir just enough to get a little chili oil from the peppers to coat and fatty ham slices.
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