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Alessio DiMajo's Potatoes and Peppers
SERVES 8
Alessio DiMajo may have learned how to cook from his father, but he has developed his own style in the kitchen. This side dish, often served with his father's lamb ragu (Luigi's Lamb Ragu), is made spicy with the addition of hot pepper. Alessio insists that every body needs to have lots of vitamin C and that sweating is healthful, so he uses both sweet and hot peppers to ramp up the heat! He also says that the onions must drink the wine, so the flavors and aromas are both enriched. In this little corner of Molise the preparation and consumption of food is a feast for the senses as well as the body.
INGREDIENTS
1/2 cup Filippo Berio Extra Virgin Olive Oil
2 large onions, white or yellow, coarsely chopped
1/2 cup white wine such as Falanghina
2 pounds of potatoes (Yukon Gold is similar to the variety Alessio used.)
1 teaspoon salt
4 sweet peppers, red, yellow, or some of each
1/2 cup sweet dessert wine such as Apianae
1 small hot pepper, or more to taste, minced
DIRECTIONS
Heat the olive oil in a large frying pan. When the oil is shimmering, add the chopped onions and white wine; sauté for 5 to 7 minutes. The onions should absorb most of the wine during this time. Peel and slice the potatoes and add to the onions in the pan, along with the salt. Stir to combine well and sauté for another 5 to 7 minutes.
Clean and seed the sweet peppers and cut into thin strips. Add the peppers and sweet wine to the pan, stir well, and sauté until the peppers begin to soften. Add the hot pepper, cover the pan, and cook for about 15 minutes. Lower the heat so that the mixture simmers very gently and cook for another 15 minutes, or until the potatoes are nicely browned.
Serving suggestion: Mound the mixture in the center of a serving platter and arrange the lamb chops from Luigi's Lamb Ragu around the outside. Serve immediately.
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