SUMMER SIDE DISH: PEPPERS, POTATOES AND TOMATOES

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I am very fond of this recipe. If I think about it, Tavolara immediately comes to mind, the smell of myrtle and Emma, ​​the sweet and amazing mum of my friend Valentina… She was the one who made me discover it and then taught it to me in a beautiful summer afternoon in Sardinina, and when you will make it too I’m sure you will thanks Emma too.

It is a very tasty side dish based on baked peppers, potatoes and tomatoes and can be served as an appetizer or side dish.
It must be said that in its simplicity and taste this recipe manages to conquer even the hardened hearts of those who say “I don’t like peppers!” (any reference to facts and people is purely coincidental) and then they also do an encore!

Ingredients

  • 3-4 mixed medium-large yellow and red peppers
  • 4 large potatoes
  • 10-12 well-ripe Pachino or Perino cherry tomatoes
  • 5-6 basil leaves
  • salt pepper oil to taste

At first, wash the peppers without opening them and roast them in the oven (I recommend the day before or 2-3 hours before lunch/dinner). To roast them, place them as they are on a baking tray and bake them at 200-220°C for an hour and turn them every now and then if you need to. They will be ready when you see that they have started to toast on the outside too. At this point, take them out of the oven and place them warm in a plastic bag for freezing food and close it well. You will have to wait for them to cool down and at that point you can take them out and remove the skin in an instant (it will come off on its own).

 

Once peeled, separate the fillets, remove the seeds and any fibrous threads and place in a bowl and rinse gently. Then place the fillets on sheets of kitchen paper and cover them with baking paper to absorb the excess water and vegetable water, in short to dry them.

Peel the potatoes and cut them lengthwise into regular slices about half a cm thick. Then place the potato sheets on sheets of kitchen paper and cover them with baking paper to dry them, as done for the peppers.

Cover a baking tray with baking paper and lightly grease the bottom. Arrange the potato sheets evenly and cover the entire pan with a single layer, add a drizzle of oil, salt and pepper.

Cover with the pepper fillets and add a drizzle of oil, salt and pepper.

Finally, cut the cherry tomatoes in half and arrange them here and there on top of the peppers and add the chopped basil leaves.

Bake at 200°C for about 45-min-1 h until you see the potatoes toast and form a bit of a crunchy crust. Remove from the oven and leave to cool.

The next day it’s even better 🙂

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