Vittoria learned how to make Pipi e Patate from her mother, while growing up on a farm in Calabria. Meat was a rare delicacy in her household, so dishes made with vegetables like peppers, potatoes, fagioli and rapini were common. "When I grew up, we didn't have too much meat. My mom would buy mortadella, make it like a cutlet—with bread, eggs and cheese—and we'd eat."
Pipi e Patate holds deep roots in the culinary heritage of Calabria. This timeless recipe, born out of necessity, remains a cherished dish among Calabrese people today, offering a perfect addition to a comforting January dinner.
- 4 potatoes
- 3 red bell peppers
- 1 container cherry tomatoes (300g)
- 1/2 cup olive oil
- 1 tbsp dried oregano
- 1/2 tsp pepper
- Salt to taste
Peel the potatoes and cut them into medium-sized wedges. Cut each pepper into 8-10 slices. Slice each cherry tomato in half. You should now have 3 bowls of ingredients ready to use, before beginning to cook this dish.
- Heat the olive oil in a pan on medium heat.
- Sauté the chopped potatoes in the olive oil, turning occasionally to prevent sticking, for approximately 5 minutes. Avoid adding salt at this stage, to maintain the integrity of the potatoes.
- Add the peppers to the the pan and continue to sauté a stir for and additional 10-15 minutes.
- Transfer the potatoes and peppers into a bowl temporarily.
- Add the halved cherry tomatoes to the heated pan, sautéing for 3 minutes before gently smashing them and continuing to sauté for an additional 2 minutes.
- Reintroduce the potatoes and peppers to the pan with cherry tomatoes and mix thoroughly.
- Add oregano, salt and pepper.
Best of luck in recreating this authentic Calabrese dish in your own kitchen. Pipi e Patate pairs exceptionally well with chicken or stands alone as a light, vegetarian or vegan meal. Buon appetito!
—Tre Mari Bakery