If there is one dish that screams Calabria, it’s fried peppers and potatoes. Enjoyed throughout the year, this peasant dish of just a few basic ingredients is frequently served as a side dish to meat and fish, as well as in sub rolls for a vegetarian panino. Calabrians adore this dish because the main ingredients are inexpensive, and peppers grow so easily under the southern Italian sun.
1/3 cup extra virgin olive oil
3 – 4 large bell peppers of mixed colors, cut into strips
3 medium potatoes, peeled and cut into ¼ inch strips
1 medium onion, thinly sliced
1 teaspoon salt
1 teaspoon dry oregano
1 tablespoon chopped parsley
- In a large skillet or sauté pan, heat the oil and add the peppers, potatoes and onion. Add the salt, oregano and chopped parsley.
- Set heat to medium and mix all ingredients well, paying close attention that the potatoes do not stick to the pan. Adjust heat accordingly.
- Continue frying the peppers and potatoes until fully cooked, about 20 minutes. Add additional oil if they appear to be trying out too quickly. Serve hot.
Ingredient Tip: Potatoes have a tendency to stick, even in non-stick frying pans, watch them carefully while preparing this dish. If you notice that they are sticking to the pan, lower the heat and add a few more tablespoons of oil.
What to Pack for Italy
Cosa Mettere in Valigia per l'Italia
Everyone is always asking me what they should pack for Italy,
so I’ve created a quick reference guide that you can use for your next trip.
Hint: You don’t need nearly as much as you think you do!