This rustic recipe is one that reminds me of my Mother-In-Law as she would throw together a couple of vegetables just picked from her garden along with potatoes into a pan and create something delicious. It is a recipe typical of cucina povera, or Italian peasant cooking, as it is created from ingredients most Italians would have growing in their gardens. My husband planted Friggitelli peppers in our garden this years, and these three pepper plants have been very prolific. I have fried the peppers, used them in pasta dishes, cooked them in tomato sauce, but my husband’s favorite way to prepare them has to be this fried potato and pepper dish. To be honest, you do not even need to measure the ingredients. I use almost equal amounts of boiled potatoes and peppers, throw chopped onion and garlic and some chopped pancetta for flavor and fry them up together in a large pan and just let the magic happen. You do not need to use friggitelli peppers, as any variety of sweet peppers will work just fine.
You can tweak this dish to suit your own taste, adding a hot pepper or two if you like things spicy, or a spoonful or two of capers and/or olives if you want. I usually keep things simple and serve this dish with grilled sausages or roasted chicken. This dish also keeps well for a day or two and reheats well. Reheated leftovers of this dish have become one of my husband’s favorite lunch dishes!
Deborah Mele 2016
- 3 Large Potatoes, Peeled And Cut Into 2 Inch Pieces
- 3 - 4 Tablespoons Olive Oil
- 2 Ounces Pancetta, Diced
- 3 Large Sweet Peppers, Cored, Seeded, And Cut Into Large Dice ( Or Equal Amounts Red & Green Friggitelli Peppers - See Notes Above)
- 1 Large Onion, Peeled & Diced
- 4 Garlic Cloves, Peeled & Sliced
- Salt & Pepper To Taste
- 1/2 Teaspoon Red Hot Chili Flakes (Optional)
- 1/4 Cup Fresh Parsley Leaves, Coarsely Chopped
- Boil the potatoes in lightly salted water until just fork tender, about 8 to 10 minutes. (Do not overcook or mixture will become mushy)
- Drain the potatoes and set aside.
- In a large frying pan, heat 2 tablespoons of the oil over medium heat until lightly smoking, and then add the pancetta, peppers, and onions.
- Cook until the peppers and onions begin to soften, stirring every once in a while, about 8 to 10 minutes.
- Add the garlic, and continue to cook until the mixture begins to brown, about 3 to 4 minutes more.
- Add the potatoes to the pan along with the rest of the oil, salt, pepper, and red pepper flakes and continue to cook, gently folding over the mixture as it cooks once or twice.
- After about 6 to 7 minutes, once the potatoes begin to color, Add the parsley leaves and gently mix.
- Serve warm.
Nutrition Information:Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 457 Total Fat: 22g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 10mg Sodium: 111mg Carbohydrates: 60g Fiber: 7g Sugar: 10g Protein: 9g