Fried peppers and potatoes
Chef, Naz Cugliari of Il Forno Restaurant in Hampton, shares one of his favourite side dishes, fried peppers and potatoes. In Italian, these are known as pipi e patate. This is a traditional Calabrian side dish, perfect with crusty bread or with meat, which Naz has been enjoying since he was a young boy. It’s super easy and delicious, and a colourful addition to any meal. Give it a go.
Ingredients
Olive oil
3 x Red capsicums, diced into large pieces (can use yellow/green capsicum)
3 Desiree potatoes, diced in large pieces
Can of crushed, peeled tomatoes (if you don’t have homemade tomatoes)
Pancetta or bacon, chopped (this is optional)
Bunch of basil
Salt and pepper, to season
Method
Heat olive in a large frying pan, or wok (large enough to hold all of the ingredients)
When hot, add the potatoes and capsicums and fry until golden brown and caramelised. Toss them in the pan so that the oil coats the peppers and potatoes.
Add the pancetta, fry for a bit and then put a lid on the pan to help it cook through. Stir regularly!
Once everything is nicely caramelised, add the crushed tomatoes (about 2 medium tomatoes)
Add the fresh basil
Add salt and pepper, and toss in the pan well.
Keep cooking until it’s all nicely browned, and soft.
Serve with fresh crunchy bread and meat, or on it’s own!
Enjoy!
Fried peppers and potatoes, otherwise known as pipi e patate.