| S LA CUCINA EOLIANA E SICILIANA the food of the eolian islands and sicily |
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| peperoni e patate peppers and potatoes ingredients: 2 large red bell peppers 4 potatoes 1 large onion 2 ripe tomatoes 2 tablespoon capers 4 basil leaves 1/4 cup extra virgin olive oil salt to taste |
| text, recipes and original photographs copyright © 2000-2005 ~ la cucina eoliana e siciliana ~ all rights reserved special thanks to adam butler for the use of his photographs alberto@lacucinaeoliana.com |
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| Rinse the peppers, cut them open and remove the stem, seeds and ribs, then slice lengthwise into 1/4-inch strips. Peel the potatoes and slice them in half lengthwise, then cut across into 1/4-inch thick pieces. Peel the onion, then cut it in half lengthwise and slice. Cut the tomatoes in half, gently squeeze out the seeds and excess juice, and coarsely chop them. Rinse the capers. Heat a large sauté pan with the olive oil over moderate heat, and then add the potatoes and stir-fry until they become translucent then add the onions and peppers. Simmer for five minutes or more and continuing to stir. When the ingredients begin to wilt and evenly brown, add the tomato, capers and basil, and simmer for another five minutes or until the juice from the tomatoes evaporates. Salt to taste and serve. |
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