Pipi e Patate is a very loved Southern Italian dish best served hot or cold, often found in my mum's fridge and best accompanied by Italian crunchy bread. It involves cooking a mix of brown onion, red potatoes, and capsicums in extra virgin olive oil, seasoned with garlic, basil, oregano, salt, and pepper. The potatoes are cut into wedges and cooked with a pinch of salt added at each stage of incorporating vegetables. The dish is simmered until nearly soft, with careful stirring to prevent the potatoes from breaking. After cooking, the lid is removed to reduce the liquid, and oregano is added. Basil can be added before or after cooling, enhancing the flavor of this simple yet delicious Italian recipe.
Ingredients 8
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Method 7
On medium heat add the to very good extra-virgin olive oil and keep on medium heat until it starts to soften.
Add the peeled that have been cut into wedges and a pinch of salt. At this point, you can also add the minced .
Add the and add salt after each addition of vegetables.
Keeping on medium heat, mix together all the vegetables through the oil and allow to simmer covered with the lid and simmer until nearly soft. Don’t over mix or the potatoes will break.
Once it’s nearly done, uncover the lid to reduce the amount of water to evaporate. At this point, add a pinch of dried oregano.
Add torn basil leaves before or after it cools.
This can be eaten hot or cold.
Anna Simon's tips
You will find this in every Italian kitchen cooked weekly. Eaten as a side, on its own, with bread or in a panino, this sweet accompaniment will bring a smile to any table.
