FRIGGIONE (A SIDE DISH OF POTATOES & TOMATOES & PEPPERS)
A mix of canned tomatoes, potatoes, & peppers. A nice side dish to go with sausages, chops, steak, or chicken. As a vegetarian dish this makes a meal in a pan! NOTE: Do not hurry the cooking time as this tastes better as the liquid disappears and the mixture browns. Another of my 'Alison Holst' collection of made often dishes.
Provided by Jen T
Categories Potato
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large frypan. Non stick is best.
- Cut the potatoes into 1cm cubes and slice the onions and peppers.
- Add these to the hot oil and cover and cook over a low to moderate heat for about 20 minutes, stirring several times, until the vegetables are tender and lightly browned. Do not try to hurry this step by cooking on a high heat.
- Add the can of tomatoes and their juice.
- Cook uncovered for a further 15-30 minutes until the mixture darkens in colour and the liquid has reduced so that there is only a small amount left around the potatoes. Again do not use a high heat.
- Season to taste and sprinkle with the chopped parsley if using before serving.
- Serve Hot or warm reheating if neccesary if your meat is not ready at the same time.
Nutrition Facts : Calories 376.9, Fat 14, SaturatedFat 2, Sodium 893.7, Carbohydrate 58.2, Fiber 8.4, Sugar 8.8, Protein 6.8
SCALLOPED POTATOES WITH TOMATOES AND BELL PEPPERS
Provided by Food Network Kitchen
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Whisk the egg yolks and 1/2 cup milk in a small bowl and set aside. Combine the remaining 1 cup milk and 1 cup cream in a medium saucepan; stir in the nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper. Add the garlic and bay leaves and bring to a boil over medium heat. Reduce the heat to medium low; add the potatoes and simmer until halfway cooked, about 6 minutes. Remove from the heat. Gradually stir in the egg-milk mixture and 1 cup gruyere. Cover and keep warm.
- Preheat the broiler. Put the tomatoes, bell peppers and onion on a baking sheet in separate piles. Drizzle each pile with 2 teaspoons olive oil and sprinkle each with 1 teaspoon herbes de Provence, and salt and pepper to taste. Toss each pile of vegetables to coat, then spread out the piles. Broil until tender and charred around the edges, about 10 minutes.
- Preheat the oven to 375 degrees F. Brush a 1 1/2-quart baking dish with olive oil. Sprinkle half of the breadcrumbs (1/2 cup plus 2 tablespoons) in the dish. Spoon out half of the potatoes and arrange evenly over the breadcrumbs; top with the broiled onions and half each of the tomatoes and bell peppers. Top with the remaining potatoes in an even layer and all of the cream mixture; discard the garlic and bay leaves. Top with the remaining tomatoes and bell peppers.
- Bake until the potatoes are tender and lightly golden, 40 to 50 minutes. Drizzle with the remaining 1/2 cup cream and sprinkle with the remaining 1/2 cup plus 2 tablespoons breadcrumbs and 1/2 cup gruyere. Continue baking until the cheese melts, about 5 more minutes. Let rest 10 minutes before serving.
RIGATONI WITH EGGPLANT, PEPPERS, AND TOMATOES
I had an Italian friend who cooked this recipe for me, and I'd like to share it with you as it is so goooood. Serve with feta or Parmesan cheese if you desire.
Provided by Ed's
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the diced eggplant in the hot oil, stirring frequently, until lightly browned, about 10 minutes. Stir in the red pepper and garlic; season with salt and pepper. Reduce heat to medium-low, cover, and cook until the vegetables are tender, about 20 minutes.
- Meanwhile, heat 1 tablespoon of olive oil in a saucepan over medium-high heat. Stir in the chopped tomatoes, and bring to a simmer; season with fresh thyme, salt, and pepper. Reduce heat to medium-low and simmer until the tomatoes have reduced slightly, about 15 minutes.
- bring a large pot of lightly-salted water to a boil; stir in the rigatoni and cook uncovered, stirring occasionally, until tender but still firm to the bite, about 13 minutes. Drain and return to the pot.
- Stir the eggplant mixture into the pasta along with the basil and olives. Spoon the tomato sauce overtop to serve.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 65.4 g, Fat 9.9 g, Fiber 5.6 g, Protein 12.4 g, SaturatedFat 1.4 g, Sodium 96.4 mg, Sugar 5.1 g
POTATO, GREEN PEPPER, & TOMATO GRATIN
This is cooked similar to a Scalloped Potato recipe but has no milk or flour in it. It makes a tasty Potato Vegetable Casserole. This is one of the recipes given to me by Cyndy Totten who gave me permission to post her recipes.
Provided by CarrolJ
Categories Potato
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease the sides and bottom of a 9x13 inch baking dish.
- Arrange 1/3 of the Potatoes in the baking dish.
- Top the Potatoes with 1/3 of the sliced Green Peppers.
- Top the Green Peppers with 1/3 of the sliced Tomatoes.
- Mix the melted Butter with the Olive Oil.
- Drizzle 1/3 of the Butter, Olive Oil mixture over vegetables.
- Season with 1/3 of the salt and pepper.
- Repeat steps 3-7 until all of the ingredients are used up.
- Bake 1 1/4 hour or until tender, golden brown and bubbly.
Nutrition Facts : Calories 367.2, Fat 17.1, SaturatedFat 6.2, Cholesterol 20.3, Sodium 649.9, Carbohydrate 50.7, Fiber 5.8, Sugar 4.9, Protein 5.3
GOATS CHEESE SALAD WITH TOMATOES, PEPPERS AND ROCKET
Really easy to throw togther and look good enough for a dinner party. Low in fat and high in taste, for a lighter version, feta works well too
Provided by PinkCherryBlossom
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 200C
- Place peppers and toms on a tray and drizzle with olive oil. Roast for 10 minutes.
- Sprinkle the cheese in the peppers and return to the oven for 5 mins.
- Add the pine nuts and cook for a further 5 minutes
- Arrange the rocket on plates, top with the peppers and tomatoes.
Nutrition Facts : Calories 215, Fat 15.3, SaturatedFat 7.1, Cholesterol 24.7, Sodium 179.6, Carbohydrate 12.4, Fiber 4, Sugar 8.3, Protein 10.3
POTATOES AND PEPPERS
This dish is a classic: Easy, filling, and very tasty! I served it as a side with grilled shrimp and corn on the cob and it was a huge hit. Would also be good at breakfast instead of hash browns.
Provided by littlehemmy
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.
Nutrition Facts : Calories 389.2 calories, Carbohydrate 53.5 g, Fat 18.4 g, Fiber 5.2 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 13.9 mg, Sugar 7.3 g
More about "friggione with tomatoes potatoes peppers recipes"
FRIGGIONE | TRADITIONAL DIP FROM BOLOGNA, ITALY - TASTEATLAS
From tasteatlas.com
FRIGGIONE WITH PEPPERS (RUSTISANA) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
FRIGGIONE WITH TOMATOES, POTATOES & PEPPERS - MYDAILYMOMENT
From mydailymoment.com
SAUSAGE WITH FRIGGIONE - BIGOVEN.COM
From bigoven.com
PEPPERONATA(POTATOES WITH PEPPERS AND ONION) - PEPPER BOWL
From pepperbowl.com
FRIGGIONE (A SIDE DISH OF POTATOES & TOMATOES & PEPPERS)
From worldbesteuropeanrecipes.blogspot.com
FRIGGIONE OF BOLOGNA RECIPE (ONION AND TOMATO POT)
From tortelliniandco.com
10 BEST ONIONS PEPPERS POTATOES TOMATOES RECIPES
From yummly.com
FRIGGIONE (A SIDE DISH OF POTATOES & TOMATOES
From pinterest.com
RECIPE FRIGGIONE WITH TOMATOES, POTATOES & PEPPERS
From mydailymoment.com
BAKED FISH TAGINE WITH POTATOES, TOMATOES AND PEPPERS RECIPE
From thespruceeats.com
BOLOGNESE FRIGGIONE: TOMATOES & ONIONS SAUCE - THE …
From theitalianrecipes.com
FRIED FRIGGITELLI PEPPERS WITH TOMATOES | ITALIAN FOOD FOREVER
From italianfoodforever.com
WHAT IS FRIGGIONE BOLOGNESE? - LA CUCINA ITALIANA
From lacucinaitaliana.com
RACHEL RODDY’S RECIPE FOR FRIGGITELLI PEPPERS WITH TOMATOES
From theguardian.com
FRIGGIONE (A SIDE DISH OF POTATOES & TOMATOES & PEPPERS) RECIPE …
From pinterest.com
ITALIAN FRIED POTATOES WITH PEPPERS [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love