Peppers and Potatoes
All kinds of peppers thrive in Basilicata from the slender diavolicchio (little devil) to the thin-fleshed peperone di Senise which comes from an agricultural region between the Agri and Simi rivers near the city of Senise. They were granted I.G.P. status in 1996. They are a cornerstone of Basilicata cooking. When fresh they are added to sauces, or stuffed with meat or grains. They are left to dry strung up on ropes which concentrates their flavor.
- 4 potatoes, scrubbed, peeled and microwaved or boiled until tender, cooled and diced
- 4 tablespoons extra virgin olive oil
- 1 large whole garlic clove , sliced
- 4 topeperoni Senise, washed, stem tops and seeds removed
- Salt and pepper to taste
- Heat the oil in a frying pan and add the garlic; remove the garlic as it starts to brown and discard. Fry the peppers one at a time about 30 seconds, until they swell and take on a bright red color. Add more oil to the pan as you cook each one, as needed.
- Remove the peppers and cool slightly. If they are in large pieces, cut them into 1- inch pieces and set aside.
- In the same pan with the remaining oil in the pan, cook the potatoes until they are golden brown. Season with salt and pepper. Carefully combine the peppers with the potatoes, reheat and serve.
This recipe was featured on Season 27 - Episode 2709.