Bell Peppers and Potatoes in a Pan, also known as “pipi e patati”

A typical vegan summer side dish that allows you to avoid turning on the oven and results in a tasty and quick side dish always at hand, as it is eaten cold.
In fact, it’s tastier when it’s had time to rest.
Oh… how many sandwiches we’ll make on the beach or at a picnic, or we could serve it as a side to any type of main course.

Thought for you:

@ritamancuso4
Pipi e patati di Rita Amordicucina #foodinfluencer #giallozafferano #foodblogger #luxury #luxurylife #foodie #lunch #dinner #vegetariano #veganfood #giallozafferano #weekend
♬ suono originale – Rita Mancuso

Cost: Very cheap
Rest time: 30 Minutes
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian Regional
Region: Sicily
Seasonality: All seasons

169.66 Kcal

calories per serving

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Energy 169.66 (Kcal)
Carbohydrates 19.19 (g) of which sugars 5.65 (g)
Proteins 2.53 (g)
Fat 9.66 (g) of which saturated 1.35 (g)of which unsaturated 0.03 (g)
Fibers 3.35 (g)
Sodium 203.03 (mg)

Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

1 red Tropea onion (about 5.3 oz)
1 clove garlic
1 sprig rosemary
as needed extra virgin olive oil
0.66 lbs potatoes
0.66 lbs bell peppers
as needed salt

Tools

What we need to make

1 Knife
1 Pan
1 Colander

Steps

To make

Peel and slice the onion and let it stew with a little extra virgin olive oil until it wilts.
Then drain the onion in the colander, keeping the oil.
Put the onion aside in a bowl and continue with the potatoes.
Peel the potatoes, cut them into wedges, and wash them. Then dry them well.
In the same pan without washing it, add the remaining extra virgin olive oil, and if needed, you can add more. Add 1 clove of garlic,
and the rosemary, as soon as the oil is hot, add the potatoes and cook them, tossing occasionally until they become tender.
Then drain them from the excess oil, still keeping the oil with all its aromas, remove the garlic and rosemary, and season them with salt and spices.
Wash the bell peppers, remove the stem, white filaments, and cut them into long strips.
Dry the peppers well,
pour a little of the remaining oil into the pan and as soon as it is hot, add the bell peppers to the pan, a little salt, and cook them over high heat, tossing occasionally.
After about 5 minutes, add the potatoes and onion, and cook for another 3 minutes.
Transfer the Bell Peppers and Potatoes in a Pan, also known as “pipi e patati”, into a baking dish and wait for them to cool, serve with basil leaves on top.