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
method

Wash
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.
_____________________________________________________________________________________
copyright © la cucina eoliana e siciliana 2012 ~ all rights reserved
LA CUCINA EOLIANA E SICILIANA
                                                           the food of the eolian islands and sicily


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