Vegetarian impromptu: avocado amuse-bouche and warm potato peperonata

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A sunny Sunday in London is a gift, particularly for an Italian guy. And sun makes you want to eat simple, colourful food. The kitchen was pretty much empty, so this happened. The avocado helped keeping the stomach busy while I was preparing the potato peperonata for main course.

First, I cut in half an avocado and dressed with salt, oil, and three drops of balsamic vinegar. I like to eat it off its skin with a spoon–apologies to Pixar’s Wall-e fans, no robot was harmed in feeding this human…

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This simplest amuse-bouche gave me time and energy to see what else could be done with the few ingredients left in the kitchen. I found a few new potatoes and three red peppers, a couple of almond flakes (leftovers from the courgette pesto risotto), and I always have some Parmigiano-Reggiano in my fridge. Enough to prepare a lighter version of peperonata.

Originally, this Sicilian dish was a simple sauté mix of peppers cooked with onions and tomato sauce, something you would have had with bread pretty much, and nothing else. It is a dish that then started to be used on the side of meat and even as a pasta sauce, but its humble origins confirm it was meant to be eaten alone, till you were stuffed. This version is stripped of the heavier base and finds potatoes as a good substitute for the bread. I cooked it in the oven in a little more than half hour.

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Potato peperonata (serves 2)

500 g new potatoes
3 red peppers
20 g Parmigiano-Reggiano
a few almond flakes
2 tbsp oil

Start washing, drying, and cutting the peppers. Lay the pepper slices on an over tray lined with foil, add some salt on the peppers, and leave in hot oven on grill (240°C/gas 9) for about 6-7 minutes. They will lose some water and get a little firmer.

Meanwhile, wash, dry, and cut potatoes. Lay them cut-face up and add a pinch of salt. Take the peppers out of the oven, add the potatoes, and mix all together with the oil.

Place the tray in hot oven at 220°C/gas 7 for about 30 minutes. You can give the vegetables a quick toss during their cooking, but keep the oven closed and hot all the time.

Serve with grated Parmigiano-Reggiano and flaked almonds. Eat it hot, warm, or even cold. And remember to enjoy the sun!

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by Max

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