CALABRIAN POTATOES AND PEPPERS…PIPI E PATATI..A TRADITIONAL DISH FROM SOUTHERN ITALY

Italy is loaded with wonderful vegetable combo dishes that serve either as antipasto…..as a contorno (side dish) or as a secondo or primo…first or second course. Many of these regional dishes are even amazing as sandwich fillers. Growing up Pepper and Onions and Potatoes was not an uncommon dish that would be placed in Italian bread. Long Hots, Sweet peppers, endless possibilities. In Calabria in Italy’s deep South this melange’ of Potatoes with a mix of Sweet and Hot Peppers, garlic, onions, good olive oil, herbs and it’s sort of national “regional” thing. Every Calabrian will probably make it a little different and every cook/chef will add their own twist or style to it. It’s pretty basic WHICH is one of the hallmarks of Italian Cuisine. Out of a few GOOD, WELL SOURCED ingredients comes a dish with amazing flavor. Try it as a side or addition to grilled sausage, meat, poultry or seafood items. Fantastic.

PIPI E PATATE FOR 4 TAKES 1 HOUR 15 MINUTES APPROX

2 SLICED AND CORED CUBANELLE (ITALIAN FRYING PEPPERS)

2 SLICED AND CORED RED BELL PEPPERS

2 SLICED AND CORED ITALIAN LONG HOTS OR LONG RED OR GREEN HOT PEPPER

5 PEELED AND SLICED MEDIUM SIZED POTATOES

1/2 SLICED RED ONION

2 CLOVES OF GARLIC, CUT IN HALF

1/2 CUP EXTRA VIRGIN OLIVE OIL

PINCH OF GOOD ITALIAN OREGANO

SEA SALT OR KOSHER SALT

1/8 CUP of WHITE WINE

1/8 tsp DRIED CALABRIAN CHILE (or any good crushed hot pepper flakes)

In a dutch oven or heavy pan, add the olive oil and heat. Add the potatoes, season with salt, and cook over medium heat. After 8 minutes add the onions and cook until they start to soften. Now add the peppers, pinch of Oregano, and raise the heat for 5 minutes. Season with salt then add the garlic. After 5 minutes, add the wine and cover for 10 minutes. Uncover and continue to simmer until most of the liquid is evaporated and you’re left with the flavored oil. Taste for seasoning and make sure the Potatoes are tender and the peppers are like velvet. Add the Calabrian Chile and you are done. HAPPY COOKING!!! I want a sangwich of this right now!!!!

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