Ciao Italia: My Lifelong Food Adventures in Italy
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 to 6 peperoni 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 is featured on Show 2709 – Light Up Your Taste Buds.