Calabrian Peppers and Potatoes, or “pipi e patati“, is a typical summer side dish from Calabria that is extremely easy to prepare and pairs well with meat and fish main courses. In this recipe, peppers and potatoes are chopped and cooked in a pan with extra virgin olive oil. The secret to the deliciousness of this dish lies in the choice of ingredients, which in Calabria, during this season, are of top quality. However, even in other regions, excellent results can be achieved by respecting seasonality (here in Rome, for example, we prepare peperonata, which is very similar). To these fundamental vegetables, other ingredients can be added, such as red onions from Tropea or fresh diced tomatoes, to further enrich the flavor. Calabrian peppers and potatoes will surely win everyone over with its genuine and typically Mediterranean taste. Try this delight and let yourself be transported by the scents and flavors of Calabria!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian Regional
- Region: Calabria
- Seasonality: Summer
Ingredients for Pipi e Patati
- 25 oz peppers
- 21 oz potatoes
- to taste extra virgin olive oil
- to taste salt
- 1/2 Tropea red onion (optional)
Tools
- 1 Cutting board
- 1 Knife
- 1 Pan non-stick, large with high edges
- Paper towels
- 1 Slotted spoon
How to Prepare Calabrian Peppers and Potatoes
To prepare Calabrian peppers and potatoes, or pipi e patati, start by peeling the potatoes and slicing them lengthwise into slices about half an inch thick (1). Then cut the slices in half (2) forming two large wedges. Wash the peppers, remove the stem, and slice them into rings of the same thickness (3).
Remove the seeds and white filaments (4). If you decide to enrich this peppers and potatoes side dish with Tropea onion, peel it and slice it thinly (5), then set it aside. In a large pan, heat the oil well (6). The amount of oil needed varies depending on the size of the pan, but it should be abundant enough to cover the bottom by about 1 cm.
When it is hot, add the peppers and potatoes together (7) and cook them uncovered for about 20 minutes, stirring often with a spatula (8). When the peppers and potatoes are golden brown (9), the dish is ready; at this point, you can add the onion if you wish.
In this case, distribute it well over the entire pan (10) and cover with a lid (11), so it doesn’t burn. Let it stew for 2-3 minutes, just long enough for the onion to wilt, then turn off the heat (12).
Drain them with a slotted spoon and transfer them onto a sheet of paper towels to remove some excess oil. Serve Calabrian peppers and potatoes as a hot side dish or at room temperature.
Storage
You can store pipi e patati in the refrigerator for one or two days, in a sealed glass container.
