A rich and very flavoursome side-dish that can also easily become a primo piatto if paired with pasta or rice.

Serves 2-3, Preparation 5 minutes, Cooking 10-15 minutes

  • Sweet Mini Peppers, 1 packet 300 g
  • Salami Pepperoni diced or sliced, approx. 100 g
  • 2 medium-sized potatoes
  • 2 cloves of peeled garlic
  • A few leaves of fresh basil
  • a teaspoon of dried thyme
  • Salt, a pinch
  • EVOO – Extra Virgin Olive Oil, 3 tablespoons


Dice the potatoes and in meantime heat 3 tablespoons of EVOO in a frying pan, brown 2 cloves of peeled garlic, then add the potato cubes and cook for about 5 minutes. If you notice that they tend to stick to the pan, add a drop of water if necessary.

Afterwards, add the sweet mini peppers, a pinch of salt and some dry thyme, stir and cook until the mini peppers are wilted. Add the pepperoni cubes or slices, a few fresh basil leaves, cook and stir approx. 10 mins.


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