peppers and potatoes

004
It’s best to use “friggitelle” for this dish. These small green peppers cook quickly and taste fresh. But you could use ordinary green peppers, in which case you should cut them into strips.

I start by dicing new potatoes (I leave the skins on) and sautè them in a frying pan with a little olive oil, seasoning well with salt and pepper. I then split the peppers lengthways and remove the seeds. I sautè them in another frying pan with olive oil for a few minutes only. I add salt and pepper. They should still retain a good crunch!

This makes a nice light lunch or supper.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s