Patate e Peperoni

Potatoes and Peppers

I've been the ready recipient of nature's bounty all summer:  fruit as it ripens, eggs from the hens, fagiolini (string beans), and more zucchini than a girl knows what to do with.  I've also been given sacks of peperoni, the local variety is friggetelli, which are slender, pointy peppers rather than bell-shaped.  They're sweeter and thinner.  My neighbor recited this easy recipe to utilize them.  It's good with a bit of "piccante," as they call peperoncino in these parts.

Adjust it depending on how many people you're serving:

A few potatoes, peeled and diced
2 cloves garlic, sliced in half
about 10 peppers (cut off the stems, wash, and slice)
salt and pepper
peperoncino (chile flakes or chile oil)
pinch of oregano

Boil the potatoes for about 8 minutes to partially cook them.

Meanwhile, in a large skillet, heat some olive oil and add the garlic.  When it starts to brown, remove the cloves and discard.  Add the pepper slices and saute over medium heat until they become soft.  Add the potatoes and remaining ingredients along with about a half-cup of water.  Cover and simmer about 10 minutes, stirring now and then and adding more water if needed to keep it from drying out.  Serve warm or at room temperature.