The flavor intensity of this simple yet creative combination is often surprising to my dinner guests and students. The fields of Puglia yield a number of very flavorful peppers that are often added as a side dish, brightening both the color and the flavor of the meal. I use poblano peppers, even though they are not from Puglia, because they have the flavor intensity of Puglian peppers and add spiciness and character to the dish.
1. Peel the potatoes and cut them into ½-inch (1-cm) cubes. Boil the cubes in salted water for 10 minutes, or until they are soft but not falling apart. Drain and set aside.
2. Cut the peppers into ¼-inch (0.5-cm) strips and cut the strips into bite-sized pieces. In a large pan, heat the olive oil over medium-high heat and add the peppers. Cook for 5 minutes, or until they start to soften. Add the potatoes and cook the pepper–potato mixture for another 3 to 5 minutes, or until the potatoes start to brown.
3. Season with the salt and pepper to taste and serve hot.
Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.