peppers and potatoes

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.


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