Monday, September 19, 2011

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.

4 comments:

Ola said...

sounds like a lot of vegetables came through your hands:)

hey aster photography said...

These recipe is great for a quick meal. I am a vegetarian so this would work great!! <3 maybe I will try this recipe and take a photo of it since I am a photographer.
:)
-Ashley

Bina said...

Hi there, I would love to follow your blog, but don't know how. I usually follow accounts which have that google tab that makes it easy to follow. Perhaps you could add it to your account and let me know if you did. Then I would love to come back and see all your wonderful recipes. I may not find it again otherwise. Sorry, I am still a bit technically challenged.LOL Sabine

Occasional Gardener said...

Ciao, Mi chiamo Jim and I love all things Italian. After a trip to Italy two years ago I built a pizza oven for making wood fired pizza. We enjoy having a taste of Italy while making pizza here in the U.S. but of course it is not as good as the pizza we had in Tuscany. Thank you for your blog. I enjoyed your recipe for greens and beans. Chow