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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

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

Crumbs

  • 1 tablespoon extra-virgin olive oil
  • 3 anchovies (from a tin), drained, patted dry and finely chopped
  • 40 grams coarse sourdough bread crumbs (without crust)
  • 1 teaspoon minced garlic
  • 35 grams 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 20 centimeters long and 7.5 centimeters wide (about 130 grams total)
  • 12 shavings manchego cheese or Parmigiano-Reggiano® cheese (made with a vegetable peeler)

Instructions

  • Prepare the grill for direct cooking over medium heat (180° to 230°C).
    Prepare the grill for cooking over medium heat (200°C).
  • In a small bowl whisk the vinegar, garlic, salt, and pepper. Slowly add the oil, whisking constantly until the vinaigrette is emulsified.

    Related Grill Skills

    Mincing Garlic
  • 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 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.

    Related Grill Skills

    Mincing Garlic
    Chopping Parsley
    Chopping Rosemary
  • Lay the ham slices out on a work surface. Place one pepper wedge crosswise on each ham strip, about 7 centimeters 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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