Undeniably easy and absolutely delicious, this simple dish was a regular weekend menu item at Nonna’s and once you try it, it will probably feature at your house too.
In this episode, Nonna uses 2 kg of potatoes and 2 kg of red peppers. You are welcome to use mixed colors, but Nonna has always kept to red peppers.
After peeling the potatoes she places them in water, to prevent them from browning. Once the potatoes and peppers are sliced, she prepares a couple smashed garlic cloves and places them in each frying pan. Canola oil is heated and you can tell the temperature is good when the garlic is sizzling.
Nonna fries up the peppers and potatoes in separate frying pans. The peppers take almost half an hour to caramelize beautifully, and similarly, the potatoes become golden and crisp. Once complete, Nonna blends them together and plates them in a serving dish.
You can always complete the meal by adding sausages and cooking them up together with the peppers or potatoes but today Nonna preferred the vegetarian option. Unquestionably, ‘pipi e patate’ taste even more amazing when fried on an open fire like Nonna Giuseppina used to make, but this dish is a show-stopper! Buon appetito!