TABELIAAUTHENTIC RECIPE
Pipi e PatatiCalabrian Peppers and Potatoes
A classic Calabrian summer contorno of green peppers and potatoes slowly sautéed and stewed in olive oil.
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Ingredients (4 servings)
- Green peppersRemove stems and seeds; cut lengthwise into 4 pieces.8 pieces
- PotatoesPeel and cut into 7 mm half-moons.500 g
- OnionThinly sliced1 piece
- Dried red chiliDeseed and slice into rings.1 piece
- Extra virgin olive oil70 ml
- Salt6 g
Method
Prepare the vegetables
- 1 Remove stems and seeds from 8 green peppers and cut lengthwise into 4 pieces.
- 2 Peel 500 g potatoes, cut into 7 mm half-moons and dry.
- 3 Thinly slice 1/2 onion.
- 4 Deseed 1 red chili and slice into rings.
Ready when
Continue once the potato surfaces are dry.
Sauté the potatoes
- 1 Heat 70 ml extra virgin olive oil in a frying pan over medium heat and spread the potatoes without overlapping.
- 2 Cook, turning occasionally; continue when the edges are golden.
Add and stew the peppers
- 1 Add onion and red chili to the pan and sauté for 1 minute, then add the peppers and 6 g salt.
- 2 Cover, reduce to low heat and cook slowly, occasionally turning from the bottom.
Ready when
Continue when the peppers are limp and tender and the potatoes are soft enough to crumble at the edges.
Finish
- 1 Uncover, raise to medium heat and shake the pan while evaporating excess moisture.
Ready when
The dish is ready when the oil clears and all the vegetables are glossy.
About this dish
Pipi e patati is a vegetable dish emblematic of summer homes in Calabria. Pipi is the dialect word for peppers. It grew from the practical idea of using the steady harvest of green peppers from summer gardens alongside potatoes that keep well.
On farming families' tables, this slowly oil-cooked dish appears with bread, sometimes making lunch by itself and sometimes accompanying meat or fish. Adding chili heat is another distinctly Calabrian touch.
Families still prepare it as a matter of course in summer, and it appears at local festival stalls. Far from luxurious, it remains beloved for capturing the very scent of a Calabrian summer.
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