(photo: red and yellow peppers fried along side red onion and potatoes, including plenty of hot peppers)
The region of Calabria, and the birthplace of my parents, is widely known for its variety of peppers, including the hot and sweet variety such as peperoni di Senise red peppers and corno di toro yellow peppers. Calabria also boasts a reputation for wonderful eggplant varieties and some of the best sweet red onions on the planet (especially in and around Tropea).
We recently prepared a dish of sweet yellow and red peppers (which are more readily available in the US) with red onions, potato, spicy cayenne peppers, and parsley. You can also use banana peppers. We accompanied our fried peppers and potato dish with baked eggplant rollatini with homemade tomato sauce and ricotta.
Ingredients:
- 3-4 large potatoes, the baking variety are fine (about 2 lbs.)
- 2 large red onions, sliced coarsely.
- 1 cup of chopped parsley
- 3-4 red and yellow peppers, diced to match the size of the onions and potatoes
- 1/2 cup of extra virgin olive oil
- 1/2 cup of dry white wine
- 2-3 crushed, and dried, cayenne peppers
- Kosher salt and freshly ground black pepper to taste
Process:
Begin by placing your potatoes in the microwave on high, turning potatoes occasionally, for 10 minutes (making sure you’ve poked holes into the potatoes so they don’t explode). Heat a large skillet and add olive oil to barely cover bottom of skillet. Reduce the heat to medium and add onions; saute, stirring frequently, until golden on edges, 6 to 7 minutes.
Add peppers and cook for 4-5 minutes. If your pan becomes to dry add a bit of the dry white wine. Add diced potatoes with skin removed. Saute, stirring frequently, until potatoes are crisp and brown. Add chopped parsley and fresh extra virgin olive oil, if needed. Note: make sure to add a tiny bit of salt and pepper every time you incorporate a new ingredient.
(photo: red onion, red and yellow sweet peppers, and sweet potatoes <a quick substitute>)
(photo: homemade tomato sauce and ricotta)
(photo: ricotta and tomato sauce ready to be baked with chicken cutlets and eggplant)
(photo: eggplant, chicken, and pepper, onion, and potato)
