Roasted Peppers Wrapped in Prosciutto with Rosemary

For the roasted peppers in prosciutto coating with rosemary, wash the peppers, cut out the stalk with the seeds and cut the peppers into strips about 2 cm wide.

Heat plenty of olive oil in a pan (careful not to get it too hot) and sauté the bell pepper strips with a few sprigs of rosemary. Do not let the rosemary sprigs burn, take them out of the pan in time.

Fry the bell pepper strips until they are soft but still hold their shape well, then take them out and while still hot wrap each piece with a leaf of prosciutto.

The fat edge will then melt slightly and become glazed. Flavor the leftover oil in the pan with more rosemary sprigs and pour the warm oil over the wrapped peppers.

Garnish with small sprigs of rosemary.

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