It is no secret I’m addicted to Calabrian food. Between the fresh vegetables, spicy chili peppers and al dente pasta, there are enough new dishes to keep me going for years.
But one thing you don’t always think about when you think of Calabrian food is potatoes. But maybe you should.
Potatoes and peppers, or patati pipi as they say in Calabrese dialect, is one of my all-time favorite dishes and one that my dear ‘ole suocero makes often.
The mixture of salty potatoes and the spicy kick of pepper seeds has all of the substance of a main dish or you can make smaller portions and serve it is a side with fresh homemade bread and a good local wine. It’s Calabrian casareccia at its best.
>> 3-4 medium-sized potatoes, cleaned, peeled and cut
>> 1 large green pepper
>> Olive oil and salt
1. Heat oil in a large pan.
2. Add sliced peppers and cook for about 10 minutes, or until peppers are slightly tender.
3. Mix the potatoes with the peppers and continue cooking until potatoes and peppers are soft, stirring often to prevent the mixture from burning.
Have you ever had patati pipi? If so, what did you think? Was your recipe different from this one?
* Thumbnail photo courtesy of Hawthorn Farm Organic Seeds
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