Calabrian Peppers and Potatoes, or “pipi e patati“, is a typical summer side dish from Calabria that is prepared with great ease and is suitable for accompanying meat and fish main courses. In this recipe, peppers and potatoes are cut and cooked in a pan with extra virgin olive oil. The secret to this dish’s deliciousness 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 obtained by respecting the seasonality (here in Rome, for example, we prepare peperonata, which is very similar). Other ingredients, such as red Tropea onions or fresh diced tomatoes, can be added to these essential vegetables 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 carried away by the scents and flavors of Calabria!
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- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Calabria
- Seasonality: Summer
Ingredients for pipi e patati
- 25 oz peppers
- 21 oz potatoes
- as needed extra virgin olive oil
- as needed salt
- 1/2 red Tropea 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 1/4 inch thick (1). Then cut the slices in half (2) to form two large wedges. Wash the peppers, remove the stem, and slice them into rounds of the same thickness (3).
Remove the seeds and white filaments (4). If you choose to enrich this side dish of peppers and potatoes with the 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 based on the size of the pan, but it should be plentiful enough to cover the bottom by about 1/2 inch.
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 well browned (9), the dish is ready; if you wish, you can add the onion at this point.
In this case, spread it well over the entire pan (10) and cover with a lid (11), so it does not burn. Let it stew for 2-3 minutes, just enough time for the onion to wilt, then turn off the heat (12).
Drain with a slotted spoon and transfer them to a sheet of paper towels, to remove a bit of the excess oil. Serve Calabrian peppers and potatoes as a hot or room temperature side dish.
Storage
You can store pipi e patati in the refrigerator for a day or two, in a glass container.
