Peperonata With Prosciutto |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Roasted peppers with the salty tang of prosciutto ham. Ingredients:
2 large red peppers |
2 large green peppers |
2 ounces raisins |
6 slices prosciutto, thin slices, halved lengthways |
3 tablespoons olive oil |
1 tablespoon wine vinegar |
1 garlic clove, crushed |
1 teaspoon dijon mustard |
fresh ground black pepper |
Directions:
1. Preheat the oven to 425°F.
2. Place the peppers on a baking sheet & roast in the oven for about 30 minutes, turning occasionally until the skins start to blacken & blister. Leave to cool, then peel, core & slice. Place in a bowl with the raisins.
3. Whisk the dressing ingredients together, pour over the peppers & raisins & mix well. Cover & chill until required.
4. Roll up the ham slices & arrange on individual plates with the pepper & raisin salad.
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