Vegetables · Calabria
Pipi e Patati Calabresi Recipe
Sweet Calabrian peppers and tender, browned potatoes cook together in one skillet for a simple side or warm lunch, with no sauce or special equipment.
By Lucia Moretti (pen name) · · Editorial policy
In Cosenza, pipi e patati pairs sweet peppers with potatoes, and pipi is the local dialect word for peppers. The potatoes go into the skillet first to brown; then a lid lets the peppers steam soft without turning the dish into a sauce. For two more Calabrian recipes, see Morzello Calabrese Recipe and Peperoni Cruschi Recipe (Crispy Dried Peppers).
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The recipe
Pipi e Patati Calabresi
Ingredients
for 4 servingsEquipment
- 12-inch skillet with lid
- cutting board
- chef's knife
- spatula
Method
Scrub and slice the potatoes, then slice the peppers and onion. Keep the potato slices close to 1/4 inch thick so they cook through before the peppers soften, about 15 minutes.
Heat the olive oil in a 12-inch skillet over medium-high heat for about 2 minutes, until it shimmers. Add the potatoes in an even layer and cook for 12 minutes, turning them gently every few minutes; look for browned edges and slices that are beginning to soften.
Add the peppers, onion, salt, and black pepper. Toss gently, cover the skillet, and cook over medium-low heat for 15 minutes, stirring once or twice, until the peppers are softened and the potatoes are nearly tender.
Uncover the skillet and cook for 8 minutes, turning the vegetables gently, until excess moisture evaporates and the potatoes are tender with golden spots.
Taste and adjust the seasoning if needed, then serve warm as a lunch with bread or as a side dish.
Make ahead and storage
Refrigerate leftovers within 2 hours in a covered container and use them within 3 to 4 days. Reheat to 165°F (74°C) before serving. The potatoes soften further after storage, so reheat gently in a covered skillet.
Where it goes wrong
| If you see | It’s because | Do this |
|---|---|---|
| The potato slices break apart before they brown. | Why They are cut too thin or stirred too vigorously. | Fix Keep the slices about 1/4 inch thick and turn them gently rather than stirring constantly. |
Questions
Can you use a different kind of potato for pipi e patati?
Yes, though Yukon Gold or another yellow potato gives a good balance of browning and shape. Waxy red potatoes hold together well but may brown less; avoid very starchy potatoes if you want distinct slices.
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