- 6 yellow bell peppers, deseeded roasted -cooled and peeled
- 6 red bell peppers, deseeded, roasted -cooled and peeled
- 8 ounces piquillo peppers (drained peeled and seeded)
- 1/2 cup soffritto
- 1 1/3 cups Vegetable (or chicken) Stock
- 3/4 teaspoon piment d’Espelette (+2 teaspoons for seasoning potatoes)
- Salt and Pepper
- 1 tablespoon minced chives
- 5 pounds Gold Waxy Potatoes, baked until tender and cooled to room temperature
- your favorite oil for sautéing
- lime juice and extra virgin olive oil
Note: After rinsing and trimming the potatoes I bake them on a baking sheet in a hot oven until fork tender. The soffritto can be store-bought or homemade. I make the peperonata rustica often and keep it in the fridge and/or freezer just to have on hand because it goes well over almost anything (toast, garlic bread, eggs, potatoes, pasta, chicken, fish, etc). This recipe happened as a very happy refrigerator coincidence. I had leftover peperonata rustica and leftover baked potatoes. Add poached or fried eggs for a delicious and impressive brunch item, perhaps with some grilled vegetables or savory muffins on the side.
Serves: The full recipe makes up to 12 servings.
Directions: Tear the cooled bell peppers into long strips about 3/4 inch wide. Tear the piquillo peppers into strips the same way. Combine all peppers, soffritto, stock and Espelette in a medium saucepan over medium heat and season with salt and pepper. Bring to a simmer and cook for thirty minutes.
Slice baked potatoes into 1/2 inch slices and season with kosher salt and two teaspoons espelette pepper. In a large sauté pan over medium heat, add your favorite oil. Add 1 cup sliced potatoes and 1 cup peperonata rustica. Toss until the potatoes begin to blister and char, lightly.
Serve over spring greens doused in lime juice and a bit of olive oil with eggs and cheese of your choice, (I’d go with Manchego if asked).
“Peperonata Rustica” from Ad Hoc at Home, by Thomas Keller p.208-209.