Friggione a Side Dish of Potatoes Tomatoes Peppers
Brighten up your table with Friggione, a hearty and rustic side dish brimming with Mediterranean flavors! This colorful combination of tender yellow potatoes, sweet red bell peppers, and juicy ripe tomatoes is simmered to perfection in a rich base of garlic, onions, and extra-virgin olive oil. Enhanced with a touch of sugar for balance and the fresh aroma of basil, this dish embodies simple, wholesome ingredients elevated through slow cooking. Perfect as a comforting side to grilled meats or a satisfying vegetarian main, Friggione is a versatile recipe you'll return to time and again. Ready in just over an hour, it’s an easy way to bring warmth and vibrancy to any meal!
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Recipe Information
Ingredients
- 500 grams Yellow potatoes
- 2 medium Red bell peppers
- 400 grams Ripe tomatoes
- 1 large White onion
- 2 cloves Garlic cloves
- 3 tablespoons Extra-virgin olive oil
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 leaves Fresh basil leaves
- 100 milliliters Vegetable broth
Instructions
Peel the yellow potatoes and cut them into 2 cm cubes. Rinse under cold water to remove excess starch and pat dry with a kitchen towel.
Core and deseed the red bell peppers, then slice them into thin strips about 1 cm wide.
Blanch the ripe tomatoes in boiling water for 30 seconds, then transfer them to an ice-water bath. Peel off the skins, core them, and chop into small dice.
Peel and finely slice the white onion. Mince the garlic cloves.
Heat the extra-virgin olive oil in a large, deep skillet or sauté pan over medium heat.
Add the sliced onion and garlic to the pan, and sauté gently until softened and fragrant, about 5 minutes.
Sprinkle the sugar over the onions and stir well. Continue cooking for another 2 minutes to enhance their sweetness.
Add the diced tomatoes to the pan. Stir in the salt and black pepper, and cook over medium-low heat for 10 minutes until the mixture begins to thicken.
Stir in the red bell peppers and potatoes, making sure they are evenly coated with the tomato mixture.
Pour the vegetable broth into the pan and cover with a lid. Simmer over low heat for 25–30 minutes, stirring occasionally, until the potatoes are tender and the liquid has reduced slightly.
Tear the fresh basil leaves and stir them into the dish in the final 5 minutes of cooking.
Taste and adjust seasoning if needed. Serve hot as a side dish alongside your favorite proteins or as a flavorful vegetarian main course.
Nutrition Facts
Calories |
1066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2248 mg | 98% | |
| Total Carbohydrate | 157.9 g | 57% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 44.5 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 4380 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
